Month: February 2025

Celebrating Contract Catering Excellence: Our Colleagues Shortlisted for the 2025 Contract Catering Awards

Posted on by Andrew Leedham

Recognition within our industry is a powerful moment – not just for the individuals involved, but for the wider teams, customers and communities they serve. This year, as the sector came together to acknowledge outstanding talent and achievement, several of our colleagues were proudly shortlisted for the prestigious Contract Catering Awards 2025, underscoring the remarkable contribution they make to food service and hospitality each day. 

The Contract Catering Awards – formerly known as the FSM Awards – are widely regarded as one of the most esteemed celebrations in the UK’s contract catering calendar. Hosted annually in London, the awards recognise exceptional individuals and teams who have demonstrated excellence, innovation and leadership across a range of catering disciplines. 

This year’s ceremony took place on 3 March at Park Plaza Westminster Bridge, bringing together leaders, rising stars and innovators from across the industry to celebrate achievement, share insight and build community.

Recognising Outstanding Contributions

We are delighted to celebrate the accomplishments of the following colleagues who were shortlisted for the Contract Catering Awards 2025:

  • Robert Cass – Area Manager of the Year

  • Matt Chapman – Development Chef of the Year

  • Chef Andre Alto – Education Award, recognised for his innovative approach to catering and budgeting while enhancing service delivery at Kings Norton Girls School

These nominations reflect both individual excellence and the spirit of collaboration that defines our approach to food service. Each nominee has made a significant impact in their role, demonstrating professionalism, creativity and a relentless commitment to quality.

Matt Chapman, Development Chef

Andre Alto, Chef

Robert Cass, Area Manager

What the Contract Catering Awards Mean

The Contract Catering Awards are unique in their focus and reach. As the only event dedicated exclusively to celebrating achievements within the contract catering sector, they draw attention to both the people and the service excellence that drive the industry forward. Categories span from operational leadership and culinary creativity to education, people development and sustainability, highlighting the depth and diversity of talent across the sector. 

For nominees and finalists alike, being shortlisted is a meaningful acknowledgement – one that reflects hard work, ingenuity and the everyday commitment to elevating the catering experience for clients and customers.

A Night of Celebration

The awards ceremony itself is more than just a recognition event; it’s a celebration of community. Industry professionals from across the UK gather to reconnect with peers, celebrate achievements and share inspiration for the year ahead. From rising stars to seasoned leaders, the evening brings together voices and stories that together shape the contract catering landscape. 

As the night unfolded, 16 different awards were presented, each honouring outstanding contributions in areas such as leadership, innovation, education, operational excellence and culinary achievement. The breadth of categories underscores just how expansive and dynamic the sector has become, and how many different skills and talents contribute to its ongoing success.

Looking Ahead

Being shortlisted for a Contract Catering Awards category is a milestone that celebrates individual success and highlights the strength of teamwork and mentorship. It also sets a benchmark for future performance, inspiring colleagues to continue striving for excellence in every aspect of their work.

We are incredibly proud of Robert, Matt and Andre – not only for their nominations but for the professionalism and enthusiasm they bring to their roles every day. Their achievements remind us that recognition matters, not just as a career highlight, but as a shared affirmation of purpose and passion within our industry.

As the sector continues to evolve, events like the Contract Catering Awards play a vital role in championing the people who are shaping its future. Congratulations to all nominees – and here’s to many more moments of celebration and achievement across the world of contract catering.

Angel Hill Food Co. Inspires Southwark’s Young Food Tech Students with Sushi Masterclass

Posted on by Andrew Leedham

Bringing real industry experience into the classroom can be transformative – building confidence, sparking ambition and opening doors to future careers. That was exactly the aim when Angel Hill Food Co. spent time with food technology students in Southwark, delivering a hands-on session designed to inspire the next generation of food talent.

The visit saw Angel Hill Food Co.’s culinary leaders step out of the kitchen and into the classroom, sharing practical skills, career insight and personal stories to show students what a future in food can look like. The session was led by Chris Ince, Chef Director, alongside Executive Development Chef Dan Farrand and Commis Chef Tremaine Gibson, creating a powerful blend of leadership, mentorship and lived experience.

Learning through craft and culture

At the heart of the session was a sushi masterclass, introducing students to the precision, discipline and respect for ingredients that underpin Japanese cuisine. From preparing rice correctly to mastering knife skills and rolling techniques, the chefs guided students through each stage, emphasising that great food is built on patience, care and consistency.

As the class progressed, the chefs shared their own culinary journeys, helping students understand that there is no single route into the profession – only a need for curiosity, commitment and a willingness to learn.

Reflecting on the importance of experiences like this, Chris Ince, Chef Director at Angel Hill Food Co., said:

Food education is about much more than learning recipes. It’s about building confidence, showing young people what’s possible, and helping them understand that food can be a creative, rewarding and meaningful career. If we can inspire even one student to believe in themselves, then sessions like this are incredibly worthwhile.

His message reinforced the idea that food education has the power to shape futures, not just skills.

Real stories that resonate

For Commis Chef Tremaine Gibson, the session was particularly personal. Having progressed through the industry himself, Tremaine shared his own journey – from early training to becoming a valued member of Angel Hill Food Co.’s award-winning NHS catering teams.

“I see a lot of myself in these students,” Tremaine explained. “When I was younger, having chefs believe in me made all the difference. Today was about giving that encouragement back and showing them that hard work and passion really can take you far.”

His honesty and relatability struck a chord with the students, turning the class into a genuine moment of connection rather than a one-way demonstration.

Opening doors to future careers

Beyond technique, the session focused on opportunity. Students were encouraged to ask questions about life in professional kitchens, different career paths within food, and the range of roles available beyond cooking alone. From development chefs to food technologists and operational leaders, the discussion highlighted just how broad the industry can be.

Angel Hill Food Co. sees engagement with schools as a vital part of supporting education and nurturing future talent. By giving young people access to real professionals and real stories, the business helps demystify the industry and show that food careers are accessible, diverse and full of potential.

Executive Development Chef Dan Farrand praised the students’ enthusiasm and curiosity, noting how quickly they absorbed new techniques and engaged with the chefs throughout the session.

Inspiring the next generation

The Southwark masterclass is one example of how Angel Hill Food Co. continues to invest in people – not just through menus, but through meaningful community engagement. By sharing knowledge, experience and encouragement, its chefs are helping young people build confidence, develop practical skills and imagine futures they may not have considered before.

For the students, it was a chance to learn something new and see food through a different lens. For Angel Hill Food Co., it was another opportunity to demonstrate that food has the power to connect, inspire and create lasting impact – far beyond the kitchen.