Month: April 2025

Advocating for Healthy School Meals at Westminster

Posted on by lawrence riches

Angel Hill Food Co. proudly joined LACA’s Great School Lunch event at the House of Commons on 29 April 2025, reinforcing its commitment to healthy, high-quality school meals. Representing the company were Jennifer Brown, Catering Manager, and Rob Cass, Operations Manager, who showcased the passion, innovation, and care that go into every meal served to pupils across the UK.

Supporting the Call for Increased Free School Meals Funding

The event formed part of LACA’s national campaign to raise the Free School Meals allowance in England to £3.16 per meal. This funding increase would help schools and families during the cost-of-living crisis, ensuring children continue to receive nutritious, hot meals.

Rob and Jennifer joined catering and education leaders to highlight the importance of nutritious food for every child and to address the challenges schools face — from rising food prices and limited budgets to maintaining high nutritional standards.

Award-Winning School Chef Displays Excellence

Jennifer Brown, LACA’s 2024 School Chef of the Year, prepared and served lunch to Members of Parliament, offering a first-hand taste of the balanced and appealing meals served in schools nationwide.

Menu highlights included:

  • Mains: Souvlaki chicken, feta & broccoli quiche, sweet potato & chickpea curry

  • Sides: Greek salad, kachumber salad, savoury rice, seasonal vegetables, focaccia

  • Desserts: Chocolate & beetroot cake with hot sauce, strawberry cheesecake, fresh fruit, apple & cinnamon crumble with custard

Jennifer’s participation demonstrated the expertise, creativity, and dedication behind every school meal served by Angel Hill Food Co.

Championing the Future of School Catering

Angel Hill Food Co., part of the OCS Group, supports LACA’s mission to ensure healthy, accessible meals for all pupils. The event also provided Rob Cass, LACA Southwest Vice Chair, with an opportunity to engage MPs on the vital role of school catering teams and the pressing need for better funding.

The presence of Angel Hill at Westminster underscored its leadership in education catering – balancing quality, sustainability, and value – and its commitment to shaping a healthier future for children.

Serving a VIP Dining Experience at DHL Hub2 Launch

Posted on by lawrence riches

Angel Hill Food Co. showcased its culinary expertise at the VIP launch of DHL’s new state-of-the-art e-commerce hub near Coventry Airport. Designed to process up to one million parcels per day, the £482 million facility is set to create 600 jobs and strengthen the UK’s logistics sector. The prestigious event was officially opened by Department for Business and Trade Minister Justin Madders.

Delivering Fine Dining in an Unconventional Setting

Partnering closely with DHL, the Angel Hill team delivered a high-end dining experience in an unexpected location, cooking from the back of a lorry trailer. This transformation of an unconventional space into a fully equipped kitchen demonstrated the creativity, adaptability, and skill of our chefs.

The bespoke menu, crafted by our Executive Development Chefs, elevated the occasion and exceeded guest expectations, proving that exceptional cuisine can be delivered anywhere.

Teamwork at the Heart of the Event

Led by Senior Operations Manager Michelle McCollam, our operations team meticulously planned every detail to ensure flawless execution. From logistical coordination to on-the-ground management, each team member played a crucial role in creating a seamless and memorable experience.

Dale Spiers, Catering Business Development Director, praised the collective effort:

“From the chefs who crafted an outstanding menu to the coordination behind the scenes, every element came together perfectly. It is this passion and attention to detail that sets Angel Hill Food Co. apart.”

Client Praise for Outstanding Service

DHL eCommerce UK’s Head of Operational Support, Richard Wenham, commended the team for its professionalism, quality, and creativity:

“The feedback regarding the quality and abundance of the food was overwhelmingly positive. The planning process was seamless, and the team’s dedication was crucial to the event’s success.”

More Than Catering – Creating Experiences

At Angel Hill Food Co., we go beyond providing exceptional food, we deliver experiences that leave a lasting impression. The DHL Hub2 launch was a celebration of collaboration, innovation, and service excellence, setting the stage for future partnerships and memorable events.

The Marching Chef: Angel Hill Food Co. Chef Walks Miles for Teenage Cancer Trust

Posted on by lawrence riches

Passion for food is matched by passion for making a difference. Rob Cass, Operations Manager, is well-known among colleagues and customers as “The Marching Chef”, a nickname earned through his tireless fundraising efforts for the Teenage Cancer Trust.

To date, Rob has raised nearly £800 towards Angel Hill’s ambitious £20,000 target for 2025, building on last year’s impressive contribution that helped the team reach £17,000.

Walking for a Worthy Cause

By day, Rob manages multiple education catering contracts; by night (and early mornings), he’s training for a series of Ultra Challenges:

  • Saturday, 3 May: Bristol to Bath circular – 50km (31 miles)

  • Saturday, 23 August: Non-stop 50km (31 miles) across London, wearing his chef’s jacket sponsored by Russums

  • Saturday, 25 October: 25km Halloween fancy-dress walk across London

Rob’s commitment is fuelled by a simple philosophy: every step counts when it’s for a cause that changes lives.

Walking has always been a passion, so being able to clock up the miles and raise funds for such a worthy cause makes it even more fulfilling.

Inspired to Make a Difference

Motivated by the desire to support young people battling cancer, Rob uses his skills in catering and event organisation to create unique fundraising opportunities. His determination and enthusiasm inspire not only his team but the wider industry.

Mark Argent, Regional Operations Director and Rob’s line manager, notes:

Rob’s commitment extends beyond the individual schools he looks after – he brings exemplary dedication to everything he does, especially his fundraising.

Recognition for Excellence

Rob’s efforts haven’t gone unnoticed. He was recently shortlisted for Area Manager of the Year at the 2025 Contract Catering Awards, recognising both his professional achievements and his charitable work.

Support Rob’s journey by following The Marching Chef on Instagram and TikTok, or donate via his JustGiving page to help the Teenage Cancer Trust continue its vital work.

Inspiring Future Talent Through Catering Work Experience

Posted on by lawrence riches

At Angel Hill Food Co., we’re passionate about supporting young people into the workplace and introducing them to exciting career paths within the facilities management and catering industry. As part of this commitment, our team in the Education Sector at North Shropshire College recently hosted two first-year catering students, Zoe and Gabby, for a hands-on work experience placement.

Real-World Catering Skills

Over two days at the Walford Campus, Zoe and Gabby gained practical experience across all aspects of catering operations. Their activities included stock and delivery management, food and menu preparation, counter service, health and safety management, and kitchen operations.

The students also shadowed Estate Chef Manager, Francesca Gilmore, learning essential back-of-house skills such as income administration, product ordering, and menu planning.

Francesca emphasised the value of the experience:

This two-day placement gave both students a clear insight into a typical day in the further education catering sector. It showcased an alternative catering career path and could be a stepping stone toward an apprenticeship or a long-term role in our industry.

Inspiring the Next Generation of Chefs

For Zoe and Gabby, the placement was both educational and motivating:

  • Zoe: “The placement was very welcoming, and I received outstanding support and guidance. I took on a variety of tasks and improved my communication skills, which boosted my confidence.”

  • Gabby: “I loved it! This experience confirmed my passion for catering as a career. I enjoyed the variety of tasks and working with such a friendly and supportive team.”

Building Careers in Catering and Facilities Management

We believe in nurturing future talent by giving young people the opportunity to explore fulfilling careers through work experience and apprenticeships. By doing so, we help to shape the workforce of the future and strengthen the catering industry.

If you’re interested in offering or taking part in work experience programmes, get in touch to learn how OCS and Angel Hill Food Co. are developing the next generation of catering professionals.

Culinary Classroom: Wrapping Up an Inspiring Year of Learning

Posted on by Andrew Leedham

This year’s Culinary Classroom has come to a memorable close, marking the end of an intensive and inspiring 10-month journey for ten chefs from Angel Hill Food Co. The programme culminated at the prestigious International Salon Culinaire, bringing together months of exploration, growth and hands-on experience that has broadened both culinary skills and professional perspectives. 

The Culinary Classroom is more than traditional training – it’s a transformative experience designed to deepen a chef’s understanding of food from every angle. Over the past year, participants have immersed themselves in a wide range of culinary disciplines, from sustainable vertical farming and low-carbon kitchen techniques to traditional craft skills such as bread-making and butchery. 

Each monthly module provided chefs with the opportunity to expand their knowledge and refine their craft in areas they may not encounter in day-to-day kitchen operations. This holistic approach not only strengthened technical skills, but also fostered a deeper appreciation of the journey food takes from farm to plate – an understanding that enriches both creativity and execution back in the kitchen.

AI in contract catering

Exploration, Immersion and Insight

A core strength of the Culinary Classroom is its combination of classroom learning and real-world application. Chefs participated in hands-on experiences at food roadshows and street food safaris across the UK, gaining first-hand exposure to food cultures, trends and supplier insights. These immersive experiences helped broaden perspectives on flavour, presentation and customer expectations – essential elements for any chef looking to innovate within modern catering. 

Importantly, the programme also built meaningful connections between chefs and suppliers. Through these interactions, participants learned about the passion and expertise behind quality ingredients and sustainable supply chains. Understanding a supplier’s craft nurtures respect for quality and drives better decision-making in menu development – a key focus of the Culinary Classroom experience.

Growing Skills Across the Board

Beyond practical techniques, the programme covered crucial aspects of professional growth. Modules led by Angel Hill Food Co.’s executive development team introduced robust training in menu planning, seasonal recipe development and even financial management – areas that equip chefs with the skills needed to think beyond the kitchen and understand the broader business of food service. By the end of the year, participants not only gained culinary depth but also essential business acumen that supports long-term success. 

Executive Development Chef, Matthew Vernon, reflected on the journey with pride:

Our Culinary Classroom chefs have been elevated within their profession and collaborative relationships have been nurtured. It’s been an incredible journey and a truly memorable class. I’m very proud of everyone and look forward to the reunion in 2026. It’s onwards and upwards for our chefs – exciting opportunities and competitions await in the future.

From Farm to Fork and Beyond

Participants gained deeper insights into the food ecosystem through visits that took them beyond standard kitchen walls. From mastering vertical farming techniques that maximise yield with minimal environmental impact to exploring how thoughtful ingredient selection influences flavour and sustainability, the Culinary Classroom emphasised that great cooking starts long before a dish hits the plate. 

Interaction with suppliers such as Syan Farm, which specialises in innovative protein solutions, and master butchers who provided expert technique sessions, highlighted the programme’s breadth and commitment to grounding chefs in real food knowledge – from field to fork.

A Future-Ready Culinary Community

As the curtain falls on this year’s Culinary Classroom, the growth and connections built by this cohort are clear. Participants return to their kitchens with a wider skill set, enriched confidence, and a fresh perspective on the craft of food. The programme stands as a testament to Angel Hill Food Co.’s commitment to Culinary Classroom learning – not just as a training initiative, but as a cornerstone of professional development and culinary excellence. 

With plans already in motion for next year’s expansion, the future looks bright for chefs who continue to push their craft, build community and champion creativity through lifelong learning.