Members’ News

September 2026

FEA upgrades the Member Spotlight Zone for HRC 2027 #

New offer takes the hard work out of attending the UK’s leading hospitality show

FEA (Foodservice Equipment Association) has announced details for the FEA Member Spotlight Zone which will take place at 2027’s HRC (Hotel, Restaurant and Catering) show.

The Member Spotlight Zone provides a simple and affordable way for FEA members to attend one of the UK’s leading trade shows, and for 2027 FEA has redesigned its packages to include a wide variety of elements that were previously offered as additional costs.

As well as an enhanced shell scheme, including power, LED spotlights and more useful features, this year attendees will have the option to combining up to three 2x2m stands giving a bigger display profile.

This will be aided by the new location for the FEA Zone. HRC organisers have given it a prominent location in the hall, putting it on the central walkway close to the Salon Culinaire. Jo Farish, event manager for HRC, says, “The FEA plays an important role in representing and connecting the UK’s foodservice equipment community, and we are delighted to be building on our partnership for HRC 2027. The Spotlight Zone will make it easier for foodservice operators to discover new products and suppliers.”

The cost includes the registration fee and you can select from a range of extras in order to create the ideal display area. These include door sections, flat shelving, a hat and coat rack, a raised fascia with printed branding or a double sized fascia, if required. You can also add platform flooring, MDE infill panels, an electrical point or package, a lockable cupboard and a branded counter unit with a graphic panel and, last but by no means least, a chair.

This provides businesses with everything they need to create a great impact for visitors to the show, with the peace of mind of a fully managed stand build and hassle free delivery. They also benefit from joint FEA and HRC marketing and PR exposure, including inclusion in targeted buyer campaigns.

The FEA/HRC partnership means stands are available on the FEA Member Spotlight Zone  starting at £2,995 for 2x2m, £5,990 for 4x2m and £8,985 for 6x2m. What’s more, all FEA members exhibiting at HRC will receive a rebate for a proportion of their stand cost, so they will end up paying even less.

Exhibitors already booked include some of the biggest names in the industry, such as Falcon Foodservice, Hobart, Valentine, Metcalfe, Smeg and Atosa. The deadline for confirming a place at the FEA Member Spotlight Zone is 18th December 2026, but demand is expected to be high so members should act fast to ensure their company has its place at what has become the heart of HRC.

“We’re delighted to bring the FEA Member Spotlight Zone back for 2027,” says John Cunningham, CE of FEA. “It was hugely popular when it was introduced as a pilot initiative in 2026 and attracted many big-name suppliers. The 2027 Zone promises to be bigger, with more FEA members, and to deliver an even better value package to exhibit at the UK’s premier foodservice equipment trade show.”

Suppliers interested in exhibiting as part of the FEA Member Spotlight Zone should contact Rob.Gibson@FEA.org.uk. Alternatively, visit https://tinyurl.com/FEAMSZHRC2027 to book your space.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 175 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

Pizza still rules the school canteen – but teens want katsu, tacos and jollof rice #

New Sodexo School Dinner Index reveals how pupils’ tastes change as they get older

As pupils head back to school up and down the country this week, pizza remains a firm favourite in the school canteen – but older pupils are looking beyond traditional school-dinner staples and calling for everything from katsu curry and tacos to jollof rice, biryani and noodles, according to new analysis from schools catering provider Sodexo.

The Sodexo School Dinner Index 2026 draws on 7,259 survey responses from primary, secondary and sixth-form schools, alongside operational data covering 237,835 meals served across 107 primary schools in July 2026.

Among primary pupils, cheese and tomato pizza was the standout favourite, receiving 438 votes, followed by roast chicken and potatoes (223), fish fingers and chips (205), pasta bolognese (151) and mac & cheese (150).

Pizza also proved popular with older pupils. Among secondary pupils who recognised the new dishes on offer, pizza slab received 1,063 votes, ahead of mac & cheese (392), roast chicken (267) and Southern baked chicken (263).

The findings come as the Government prepares to publish new School Food Standards later this month, the first overhaul in more than a decade, with a renewed focus on ensuring children have access to healthy, nutritious food throughout the school day.

But the findings also show how tastes broaden as pupils get older.

While younger children continue to favour familiar, comforting dishes, secondary pupils called for a much wider range of international flavours and formats, including katsu curry, fajitas, tacos, jollof rice, biryani, noodles and African-inspired dishes.

The wider analysis found that primary pupils are particularly drawn to familiar flavours, traditional favourites, finger foods and predictable choices, while secondary pupils show a greater willingness to try newer, more customisable and trend-led food.

Rebecca Bridgement, Managing Director of Schools at Sodexo UK & Ireland, said:

“School food has changed enormously, but what pupils are telling us is that new doesn’t have to mean unfamiliar.

“Younger children understandably gravitate towards dishes they know and trust, while as pupils get older, we see much more appetite for global flavours, street-food influences and food they can personalise.

“The opportunity is to bring those two things together – serving the familiar favourites pupils love but making them work harder nutritionally and introducing exciting new choices that reflect the food and flavours young people experience outside school too.

“Pizza is a perfect example. We know children love it, so rather than simply taking a popular dish away, our chefs look at how we can make it healthier – from using wholemeal flour to building more vegetables and pulses into sauces.

“Ultimately, it isn’t enough to know what children like to eat. Our job is to use our culinary and nutritional expertise to make those favourites healthier and more balanced while keeping them appealing enough that pupils genuinely want to choose and eat them.”

The analysis also suggests pupils are not abandoning traditional school dinners in favour of global food. Instead, familiar formats are evolving, with dishes such as katsu chicken, loaded burgers, wraps and jerk-inspired meals combining recognisable favourites with newer flavours.

The findings are also being put into practice through Sodexo’s newly refreshed AiP school food offer, which is being rolled out across its schools and combines familiar favourites with healthier ingredients, global influences and more sustainable choices.

Its new Hero dishes include a homemade pizza made with a 50% wholemeal base and vegetable-packed “hidden super sauce”; a Mexican-inspired chilli bean stack rich in vegetables and bean protein; an adobo chicken roti wrap bringing Filipino-inspired street-food flavours into schools; and a plant-based gochujang lentil and bean bolognese.

Sodexo partners with hundreds of schools, academies, colleges and universities across the UK, providing catering and wider facilities management services. Its school catering teams work with education partners to develop nutritious, sustainable menus designed to support pupil wellbeing, encourage an interest in food and provide the fuel children need for the school day.

For more information see: www.uk.sodexo.com

Sodexo Live! achieves Gold at the American Express Stadium #

Sodexo Live! is proud to announce that it has been awarded Gold status in the Green Meetings Certification Programme for its conference, meetings and event operations at the American Express Stadium, home to Brighton & Hove Albion Football Club.
This major milestone highlights the venue’s commitment to environmental responsibility, operational excellence and delivering outstanding experiences for visitors and event organisers.

David Oxtoby, Venue Director, Sodexo Live! commented: “Achieving Gold Green Meetings status is a fantastic recognition of the work our team delivers every day at the American Express Stadium. Together with Brighton & Hove Albion, we've shown that exceptional hospitality and responsible business practices can go hand in hand. This accreditation reflects our shared commitment to creating memorable event experiences while continually reducing our environmental impact.”

Gaining the highest level of Green Meetings accreditation follows a rigorous, independent evaluation of Sodexo Live! and the stadium’s operational impact. The certification provides trusted third-party validation that the venue successfully balances best-in-class hospitality with responsible, sustainable business practices.

This achievement is the result of close collaboration between Sodexo Live! and Brighton & Hove Albion to collect the evidence required to demonstrate their joint sustainability efforts across a broad range of criteria focused on three categories; people, planet, and place.

Key highlights recognised by the assessors include:

Event spaces that are inclusive, welcoming and accessible for all visitors and fans. 
Comprehensive energy, water and waste management across the stadium.
Actively supporting local businesses and food producers across the region.
Promotion of local tourism experiences and outdoor activities.

Euan Haggart, Environment and Sustainability Assessor at Green Tourism commended the achievement: “Sodexo Live has demonstrated a strong commitment to making its events and operations more sustainable, with impressive work across community, health and wellbeing, and sustainable travel. From supporting local communities and employee wellbeing to helping 85% of fans to travel to home matches by sustainable transport, their approach shows how sustainability can be embedded across the visitor experience. We’re delighted to recognise this commitment with a well-deserved Green Meetings Gold award.”

For more information about the meeting, conferencing and events space provided by Sodexo Live! at the American Express Stadium please visit: https://www.eventsatbhafc.co.uk

To find out more about the club’s sustainability strategy please visit: https://www.brightonandhovealbion.com/myplanet

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

Construction begins on apetito’s £100m Kitchen West facility #

apetito | Wiltshire Farm Foods is proud to announce that spades are now in the ground at the site of its new £100 million state-of-the-art food production facility, Kitchen West, marking a major milestone in the leading meal provider's ambition to make a real difference to more people across the UK.

Every day, apetito supports individuals across the healthcare, care homes and education sectors, as well as consumers in their own homes through its Wiltshire Farm Foods business, with high-quality meals and services. Kitchen West represents a significant investment in this commitment, creating the capacity, capability and resilience needed to meet growing demand, respond to customers' evolving needs and extend that support further in the years ahead.

Combining outstanding production capabilities with industry-leading sustainability ambitions, the new 20,000sq/m facility in Trowbridge, Wiltshire, has been designed from the ground up to meet apetito's bespoke requirements and aims to set a new benchmark for UK food manufacturing. Alongside strengthening the business for the future and helping to drive higher standards across the sector, the development also marks a significant investment in Wiltshire and the local economy.

Building on apetito's award-winning commitment to sustainability, recognised through a King's Award for Enterprise in Sustainable Development in 2024, Kitchen West also aims to be one of the most sustainable food production facilities in the UK.

Playing a central role in the meal provider's 2040 Net Zero ambition, every aspect has been designed to minimise environmental impact, including a multi-million-pound solar PV installation expected to generate around 20% of the factory's total energy needs, and a construction process that prioritises the use of low embodied carbon materials, such as lower carbon steel and concrete.

Beyond carbon reduction, Kitchen West has been designed to improve the natural environment, with the development planned to deliver a 25% biodiversity net gain and leave the local area in a better position than before development began.

Ian Stone, CEO of apetito | Wiltshire Farm Foods said:
“At apetito, our purpose is to make a real difference through food, supporting the customers and communities who rely on us every day. Breaking ground at Kitchen West marks a significant milestone in that commitment and a major investment in our ability to reach and support even more people in the years ahead.

“Kitchen West will strengthen our ability to meet growing customer demand, respond to evolving needs and create the capacity and resilience needed for the future. It also gives us the opportunity to set a new benchmark for sustainability, playing a central role in our journey to Net Zero and demonstrating how food manufacturing can deliver both growth and environmental leadership.

“By investing in the infrastructure and technology required for the future, we're creating a platform that will help drive higher standards across the sector, reinforce our position at the forefront of our industry and, most importantly, enable us to continue making a positive difference for more people and communities across the UK.”

To find out more, visit https://apetito.link/Kitchen-West

From Farm to Fork: Clawson Farms Inspires Tomorrow's Chefs with Iconic Blue Stilton #

This summer, Capital City College Westminster’s catering students and lecturers were welcomed to Clawson Farms Leicestershire based dairy and member farm - Bridge Farm - for the final stage of Clawson’s student educational programme.  The visit followed an interactive session held at the college, where students explored the history, Protected Designation of Origin (PDO) status of Stilton®, production methods and distinctive flavour profile of Blue Stilton.  The students were then challenged to participate in a 'Stilton Cook-Off', with an invitation to put their new knowledge and creativity to the test and showcase Stilton in exciting, contemporary recipes that included cocktails!

Clawson Farms' educational programme is part of a wider commitment to encourage greater use of Blue Stilton across foodservice by giving the next generation of chefs the knowledge and confidence to use it in inventive and innovative ways.  As part of this ongoing initiative, Clawson Farms has already delivered the programme to five catering colleges, with nine more lined up for the next academic year.  The programme is designed to build awareness of Blue Stilton, helping future chefs better understand its unique heritage and versatility, while showcasing how this iconic British cheese can earn a place on today's menus in everything from classic dishes to modern street food.

In an immersive behind-the-scenes experience, the cheesemaker’s craftsmanship was shared, as well as the farming expertise that makes Blue Stilton one of Britain's most celebrated cheeses.  The day included a dairy tour to witness first-hand how Blue Stilton is crafted, learning about every stage of production from milk delivery through to maturation, followed by a lunch showcasing the versatility of Clawson Farms' award-winning cheeses across a variety of dishes and even a chance to try their hand at grading Stilton cheese wheels.

At Bridge Farm, one of the 31 family farms that make up the Clawson Farms co-operative, the students learnt about dairy herd management and animal welfare, observed the milking process and gained an appreciation of the close relationship between sustainable British dairy farming and premium cheesemaking.

By bringing young chefs face-to-face with both cheesemakers and farmers, Clawson Farms hopes to deepen their understanding of provenance while encouraging them to champion British heritage ingredients in fresh and imaginative ways throughout their careers.

Bill Mathieson, Managing Director, Clawson Farms says, "Blue Stilton has an incredible story to tell, yet it's still too often confined to the cheeseboard. Through our college programme, we've been challenging that perception by showing students just how versatile it can be across contemporary menus. From savoury dishes to sweet applications, even cocktails and chocolates, we're encouraging the chefs of tomorrow to think differently about this iconic British cheese.

“The visit to our dairy and one of our member farms brings the entire story to life. Understanding where the milk comes from, meeting the farmers and seeing the care and craftsmanship involved in every stage of production gives students a real appreciation of the provenance behind our Blue Stilton. We hope they leave inspired, not only to use the cheese more creatively, but also to support great British ingredients, wherever their careers take them."

View the Stilton Cook-off and Dairy Visit using these links:

Instagram Link:
https://www.instagram.com/reels/DdESARYh1Vm/
 
Original video file:
https://we.tl/t-VeeiWj1f34Xo5jdX
 
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

IT’S CRUNCH TIME FOR FRIES! #

Lamb Weston is turning up the crunch with its innovative Really Crunchy Fries – a new generation of coated fries that deliver an unbeatable, long-lasting crunch and elevate the dining experience for operators and their guests.

Originally created to meet the growing demand for unique sensory dining experiences, Really Crunchy Fries were developed exclusively for the out-of-home channel, bringing a new dimension to one of the nation’s favourite sides.

Operators need products that are simple, reliable and efficient to prepare across different kitchen environments.  Really Crunchy Fries answer both needs: giving diners an exciting sensory experience while providing operators with a versatile, dependable fry solution.

Alecia Brown, Marketing Manager UK & Ireland, Lamb Weston; “Expectations on foodservice operators have never been higher.
Guests want to be wowed like never before, and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste.  Our industry-leading innovations in frozen fries have created a legacy for world-famous potato solutions in quality, taste and heat-holding capabilities. Now the time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment.”

CRUNCH = texture + sound + sensory stimulation + perceived quality

The appeal of Really Crunchy Fries goes beyond taste.  Recent sensory research highlights the important role that texture plays in how consumers perceive and enjoy food, while research into multisensory eating shows that sensory cues including texture, sound and aroma can influence both taste perception and the overall pleasantness of food.

Research published in Food Quality and Preference in 2025 found that environmental sounds can influence taste perception and liking, with the researchers suggesting that the effect on liking may be linked to sensory-emotional stimulation.

For operators, this underlines the opportunity to make texture and sound part of the dining experience – creating food that doesn't just taste good but delivers a memorable sensory experience from the very first bite.  With a 9% visible coating, Really Crunchy Fries offer added crunch for the diner, and a longer hold time for the operator makes them perfect for loading up and serving dirty.

Lamb Weston has combined more than a decade of consumer and foodservice sales data, alongside feedback from chefs and guests, to identify the attributes that matter most when choosing a high-quality frozen fry - real potato taste, high levels of crispiness and long-lasting crunchiness.

The result is Really Crunchy Fries – with a distinctive, rough outer texture designed to deliver an indulgent, artisanal-style experience while retaining the operational benefits operators need.

Alecia Brown adds; “We set out with a clear vision to create the crunchiest fry we’ve ever made, and with Really Crunchy Fries, we have cracked it.  This is an exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forward-thinking foodservice operators.”

Putting the Crunch Centre Stage

To bring the range to life, Lamb Weston is putting Really Crunchy Fries at the heart of a programme of activity designed to engage chefs, operators and foodservice decision-makers.

Following a recent appearance at the Beef Stock event with key customer account Beefy Boys, Lamb Weston is continuing its campaign presence at the StrEAT Food Awards in September, where it is an event sponsor and will be sampling Really Crunchy Fries with foodservice professionals attending the event.

Later in the Autumn, Lamb Weston will partner with Great British Chefs to showcase the versatility of Really Crunchy Fries through a series of reels, stills and recipes created by chef Robin Gill.  The collaboration will feature three loaded, flavour-led dishes - Greek Salad Fries, Kimchi Disco Fries and ’Nduja Vodka Fries – demonstrating how Really Crunchy Fries can provide the ideal crunchy foundation for creative, premium loaded fry dishes.

With the campaign set to reach chefs, operators and foodservice decision-makers across the coming months, Lamb Weston is challenging the industry to rethink what a fry can deliver.

Really Crunchy Fries are available through mainstream foodservice wholesalers and operators looking to put the crunch back into the core of their menus are encouraged to contact their provider to order, with many wholesalers running promotions on the range during the campaign period.

Bidfood locks prices on almost 200 products for four months with launch of Price Wise #

Bidfood, one of the UK's leading foodservice providers, is launching Price Wise, a new publication designed to help operators save money and time, alongside a refreshed Marketplace, featuring stronger deals and more chef-led inspiration.

Available from September, Marketplace moves to a bi-monthly format, with stronger double-month deals, an improved shopping experience and fresh content to support menu planning. New features include ‘Focus Flavour’, highlighting seasonal ingredients and product recommendations, as well as industry insights, trends and chef-created recipes.

To make browsing simpler, Marketplace has also been redesigned with fewer adverts and a clearer route to shopping offers through Bidfood Direct.

Launching alongside Marketplace, Price Wise will run from September to December and feature almost 200 products on a four-month price lock, helping operators bring greater certainty to their food costs.

The publication also introduces Chef's Picks, where Bidfood's development chefs share practical tips on boosting margins, saving labour time, reducing waste and making products work harder across menus. Meanwhile, Smarter Swaps highlights cost-saving alternatives to leading brands, helping customers identify opportunities to reduce spend without compromising on quality.

Both publications will be available in print and as fully shoppable digital editions on Bidfood Direct.

Katie Sillars, Head of Commercial Growth Initiatives at Bidfood, said:
“For many operators, the challenge isn't just managing rising costs, it's finding ways to continue supporting and inspiring customers while protecting already stretched margins. Every purchasing decision matters, and businesses need support that helps them work smarter, not just spend less.

“We believe our role is to be more than a supplier. Through Marketplace and Price Wise, we're giving operators the insights, inspiration and value-led solutions they need to navigate today's challenges, plan with confidence and build more profitable businesses for the future.”

For more information and to browse the latest editions of Marketplace and Price Wise, click here.

Royal Devon University Healthcare NHS Foundation Trust partners with One Retail #

The Royal Devon University Healthcare NHS Foundation Trust has partnered with One Retail, the retail sector of Compass Group UK & Ireland, as part of a major redevelopment programme at the Royal Devon and Exeter Hospital (RD&E), Wonford.
 
The hospital is the largest within the Trust, where acute clinical services are based, including an Emergency Department and a number of highly acclaimed specialist units and centres.
 
As part of the redevelopment, One Retail will open a new Co-op franchise convenience store at RD&E this winter - helping to deliver greater convenience for everyone who uses the hospital.
 
The new Co-op franchise convenience store will offer a broad range of products, including food to go, meals for later, fresh groceries and everyday essentials. The enhanced offer has been designed to meet the needs of busy healthcare colleagues, patients and visitors, providing access to trusted brands and quality products.
 
The announcement builds on One Retail's growing partnership with the Trust, following its recent appointment at the North Devon District Hospital, in Barnstaple, to focus on the convenience shop – with further investments planned in the future.
 
Andy Jones, Managing Director of One Retail said:
"The introduction of a Co-op franchise convenience store at the hospital represents a significant investment - bringing a trusted high street brand and a broad range of products into an accessible, modern environment. Alongside the wider refurbishment works, this project will help transform the experience for everyone who uses the hospital.”
 
Chris Tidman, Deputy Chief Executive of The Royal Devon said:
 “We are delighted to be bringing the new Co-op franchise convenience store to RD&E (Wonford). Co-op’s ethical principles, particularly around caring for others and social responsibility, align strongly with our Trust values and we are looking forward to partnering with them. Having another option for food and everyday essentials available to colleagues, patients and visitors provides comfort and convenience, often at a time when it is needed most. We are looking forward to being able to offer even more choice on-site at the RD&E.”

UltiMeat ® range earns Craft Guild of Chefs endorsement #

The UltiMeat® range has secured the seal of approval from professional chefs, with all three products entered into the Craft Guild of Chefs Product Endorsement Programme successfully passing its independent testing.
 
The UltiMeat 114g Burger, Meatballs and Mince, developed by QuornPro and William White Meats, impressed chefs with their appearance, moisture retention, minimal shrinkage and versatility – earning all three the right to carry the Craft Guild of Chefs Approved Product badge.
 
Designed specifically for foodservice, and available in Brakes, UltiMeat combines responsibly sourced beef with Quorn mycoprotein to give operators a blended protein option that delivers the familiar taste, texture and appearance diners expect from meat, alongside additional operational and nutritional benefits.
 
The UltiMeat Burger was praised for retaining its size and moisture during cooking, with one chef noting that the “burgers hardly shrunk”. Another said that once the burger was served, “you would not have known any difference”.
 
UltiMeat Meatballs were recognised for colouring well, retaining moisture and maintaining a good, cooked portion. One chef commented that they “tasted as good as whole meat ones, although lighter – which is a big plus”.
 
The UltiMeat Mince also performed strongly when incorporated into dishes, with chefs highlighting its ability to take on additional flavours. When used in a chilli, its cooked appearance was considered comparable with 100% beef mince.
 
Mark Wetherill, Culinary Director at QuornPro, said: “We created UltiMeat with William White Meats to give chefs and operators another way to approach protein – one that can work in familiar, much-loved dishes without asking diners to compromise on the eating experience.
 
“That’s why having the range independently tested by working chefs is so valuable. They understand what a product needs to deliver in a busy foodservice kitchen, from how it performs during cooking to how it looks and tastes on the plate.
 
“To have all three products tested achieve Craft Guild of Chefs approval is a fantastic endorsement of what the range can offer operators.”
 
The chef panel identified opportunities for UltiMeat across B&I, universities, stadia, retail, hospitals and schools, particularly in high-volume settings where operators are looking to reduce meat content while retaining familiar taste, texture and appearance.
 
For more information visit - https://wwmeats.com/ultimeat-range/

Arctic conditions set for FEA Industry Conference 2026? #

FEA unveils full speaker lineup for 2026 edition

The full speaker lineup for FEA’s 2026 Industry Conference has been unveiled. For anyone interested in delving into the future for foodservice and hospitality, the event promises insights aplenty, with presentations from, amongst others, high profile government officials, economic specialists, market-leading operators, zero carbon specialists and even a polar explorer.

The conference takes place on 18th to 19th November at the stylish Staverton Park Hotel in Northamptonshire, which has numerous leisure facilities including a PGA European tour standard golf course. Alongside the main conference, the two-day programme features a variety of networking events, with a charity dinner on the Wednesday night and the prestigious industry awards dinner on the Thursday.

The stellar speaker lineup includes Mika Halttunen, chair of Halton Group Ltd, who will be interviewed by conference facilitator Michael Jones of The Consultant. Vicky Pryce, chief economic advisor at the Centre for Economics and Business Research will look into the future of foodservice, and Joe Elgar, partnerships manager at Zero Carbon Forum will consider the operators of the future. Deliveroo’s Henry Francis will deliver the powerhouse session and later Chris Stevens from Quintex and Alex Burley from Electrolux Professional will host the NextGen: One Year On session, before John Spraggett of the Department for Work & Pensions looks at recruiting young people.

Next up is Emily Teh, CEO of Zambrero UK, who will discuss how the Mexican quick serve chain selects foodservice equipment. Then she will join the afternoon panel discussion, with Giorgia Lardner of Cooper 8 and Michele Romano, business and brand development director at Ali Group, to delve into how effectively the industry helps customers adopt, use and benefit from the equipment they purchase.

It’s all brought to a head by the afternoon’s keynote speaker, Alan Chambers MBE. He’ll talk about leadership and pressure – subjects he’s familiar with, having led numerous expeditions to the North Pole. They include the first successful British unsupported expedition from Canada to the Geographic North Pole, walking 672 nautical miles in temperatures as low as minus 65°C, dragging a sledge the weight of a baby elephant.

To select a package and secure places, visit the conference booking page: https://feaconference.co.uk/3/book-places or contact Rob Gibson at FEA, 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 

Restaurant sales revive but pubs soften in steady August for hospitality #

Sector-wide sales up by 0.8% year-on-year
Restaurants climb 2.4% but World Cup hangover slows pubs
New openings carry groups to inflation-beating growth

  
Britain’s hospitality sector finished a solid summer with a fourth straight month of growth in August, the new NIQ RSM Hospitality Business Tracker reveals.
 
Like-for-like sales at leading managed groups were 0.8% above the levels of August 2025 according to the Tracker, which is produced by NIQ, powered by CGA intelligence, in association with RSM. It is the Tracker’s third best monthly result of 2026 so far.
 
However, August’s figure is also a slight cooling from growth of 1.4% in July, when hospitality was boosted by the football World Cup. It is also below the country’s recent level of inflation, as measured by the Consumer Prices Index. Hospitality has not achieved real-terms monthly growth for 16 consecutive months.
 
Restaurants were comfortably the strongest channel of hospitality in August, securing year-on-year growth of 2.4%. It was restaurant groups’ second strongest month since the start of 2025, as some consumers returned to eating out after focusing on pub visits during the World Cup.
 
The end of the tournament made August tougher for pub groups, as their sales finished only 0.5% ahead of the same month last year. Excessive heat in many parts of Britain may also have kept some drinkers away from pubs. Bar groups saw sales slip by 2.5% year-on-year, and the on-the-go sector finished 5.5% behind.
 
While like-for-like growth has been modest in 2026, results have been significantly stronger on a total sales basis. Adding in venues that were launched in the previous 12 months, the NIQ RSM Hospitality Business Tracker shows sales rose by 4.1% year-on-year in August.
 
For hospitality as a whole, trading was fractionally weaker in London than in the rest of the country in August. Groups’ like-for-like sales rose by 0.6% within the M25, and by 0.8% further afield.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “It’s been a stable if unspectacular summer for Britain’s hospitality sector. August was a particularly encouraging month for restaurants, who drew back guests after a long run of weak growth and struggles for footfall during the World Cup, but it was a more challenging one for drink-led pubs and bars. Healthy growth on a total sales basis indicates that operators and investors remain optimistic enough about the long-term future of hospitality to open new venues. However, underlying growth remains extremely difficult. Hospitality will be hoping that consumers feel able to loosen their spending in the run-in to Christmas, and also looking to the government for support around VAT to help drive this demand.”
 
Saxon Moseley, Head of Leisure and Hospitality at RSM UK, said: “August’s moderate growth reflects a gradual improvement in consumer confidence, giving discretionary spending a boost. However, while any uptick is welcome, growth remains subdued and highly vulnerable to the unintended consequences of shifting Government policy. The recently announced tourist tax threatens to actively stifle consumer behaviour, arriving precisely when the hospitality sector urgently needs the Treasury to stimulate demand and alleviate an already crippling tax burden, rather than adding to it. All eyes will be on next month's budget to provide clarity and certainty as we approach the all-important festive trading period.”

Elior UK raises over £36,000 for Natasha's Foundation through fine dining charity dinner at Kenwood House #

Elior UK recently hosted a fine dining charity dinner at one of its concessions locations at Kenwood House, Hampstead, London, in support of Natasha's Foundation, the UK's food allergy charity. The contract caterer welcomed over 60 guests to a fine dining experience and a live auction of exclusive prizes, raising over £36,000 in total for Natasha’s Foundation.

On the evening, a team of five chefs from across the Elior UK business delivered the culinary experience, curating a menu inspired by the one that won them the International Chef Award in 2025. The team – coached by Craft Guild Vice-Chair Peter Joyner and led by Lexington culinary director Steven Snowdon – also prepared a selection of canapés, which were served while a harpist played the favourite songs of Natasha Ednan-Laperouse, whose death from a food allergy inspired the creation of Natasha’s Foundation.

Guests then bid on a range of high-profile prizes during the live auction. These included two tickets to see The Weeknd live at Wembley, donated by PepsiCo; two premium hospitality tickets to watch Fiji play rugby at Murrayfield; and private culinary experiences delivered by Elior UK chefs. The evening was sponsored by Délice de France, Planglow and Coca-Cola Europacific Partners, with representatives from each in attendance.

Elior chose Natasha’s Foundation as its formal charity partner at the start of 2025, aiming to raise £100,000 by the end of 2027. It has now raised over £70,000 through both company-wide and individual fundraising activities. This funding helps support projects from Natasha’s Foundation including Natasha’s Prize, a £10 million global research prize focused on food allergy prevention, and Natasha’s Trial, a clinical oral immunotherapy trial across several NHS sites working to desensitise 300 children and young people to their food allergies.

Elior has been a founding partner of Natasha’s Foundation since its conception in 2019 by Tanya and Nadim Ednan-Laperouse OBEs. Set up in memory of their daughter Natasha, who died aged 15 from a severe allergic reaction, the Foundation’s mission is to improve the lives of people with food allergy and ultimately create a future without food allergy. It does this by leading medical and scientific research, driving policy change, and raising national awareness of food allergy.

Charlotte Wright, director of CSR and food strategy, Elior UK said: “Bringing together Elior's experts to create unforgettable culinary experiences is always rewarding, but doing so in aid of such an important charity makes it extra special. The evening was another reminder of how far our partnership with Natasha’s Foundation has come, and as we look ahead to our goal of raising £100,000 by 2027, we’re more dedicated than ever to support its mission.”

Tanya Ednan-Laperouse OBE, founder and trustee of Natasha’s Foundation, said: “Nights like this are about building momentum towards a future without life-threatening food allergies. Every guest who bid, donated or simply joined us at Kenwood House is helping to fund vital research, push for important policy change, and educate schools and communities around food allergy. We're sincerely grateful to everyone at Elior UK for their continued support.”