Author: Andrew Leedham

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.

Budgeting for Excellence: Catering in Education

Posted on by Andrew Leedham

Delivering high-quality food in schools has never been more complex. Education caterers are expected to meet strict nutritional standards, appeal to increasingly discerning young audiences and support wellbeing – all while operating within some of the tightest financial constraints in the sector. Achieving excellence under these conditions requires a thoughtful, strategic approach to budget school catering, where every decision is designed to balance cost, quality and long-term value.

In today’s education environment, budgeting is not simply about reducing spend. It’s about understanding where investment matters most, planning menus intelligently and empowering catering teams to work creatively within financial frameworks that are often under pressure.

Making smarter choices with limited resources

One of the defining challenges of budget school catering is managing rising costs across food, energy and labour, while funding levels remain largely fixed. This places significant responsibility on catering teams to plan menus that are both cost-effective and nutritionally robust.

Seasonal menu planning plays a vital role here. By building dishes around ingredients that are readily available and at their best, caterers can control costs while improving flavour and quality. Careful supplier partnerships, waste reduction strategies and forward planning all contribute to stretching budgets further – without compromising the meal experience for students.

This approach reinforces a key principle: value and quality are not opposites. With the right planning and expertise, simple ingredients can be transformed into meals that are appealing, nutritious and satisfying.

Expertise that drives excellence

Few people understand the realities of education catering better than Jennifer Brown, 2024 LACA School Chef of the Year. Her recognition reflects not only culinary skill, but an exceptional ability to deliver high standards within the financial pressures schools face every day.

Jennifer believes that success in budget school catering starts with people, not price points:

Great school food doesn’t start with a spreadsheet – it starts with skilled, confident teams who understand how to plan, cook and adapt. When chefs are properly supported, they can deliver nutritious, appealing meals while still working within very real budget constraints.

Her insight highlights a crucial truth across the sector: budgeting works best when it enables capability rather than restricting creativity.

Jennifer Brown teaching the Culinary Classroom 24/25 cohort how to cook with underutilised British produce.

Investing in skills, not just systems

Training and development play a critical role in helping catering teams work effectively within tight budgets. When chefs are confident in portion control, ingredient utilisation and menu planning, they are far better equipped to reduce waste and maintain consistency – both of which directly protect margins.

Skilled teams can make thoughtful decisions about how ingredients are used across menus, ensuring that value is maximised without compromising quality. This not only improves financial performance but also boosts morale and pride in the food being served.

For many schools, investing in people is one of the most impactful ways to improve outcomes in budget school catering – creating kitchens that are resilient, adaptable and focused on continuous improvement.

Beyond the plate: the wider role of school catering

School catering has an influence that extends far beyond lunchtime. For many pupils, school meals provide the most balanced nutrition they receive in a day, making the role of caterers central to health, wellbeing and educational performance.

As a result, budget decisions carry long-term implications. Thoughtful planning can unlock wider benefits – from supporting food education and engagement to strengthening community connections through inclusive meal programmes.

Rather than limiting ambition, effective budgeting can act as a catalyst for smarter, more meaningful food provision.

Planning for a sustainable future

As costs continue to rise, the challenge for education catering will remain complex. Meeting it requires collaboration across schools, caterers and policymakers – alongside funding models that better reflect the true cost of delivering nutritious, high-quality meals.

In the meantime, the focus remains clear: skilled teams, smart planning and purposeful investment. When these elements come together, budget school catering can deliver far more than compliance – it can deliver excellence.

By treating budgets as a strategic tool rather than a limitation, education caterers can continue to serve food that nourishes bodies, supports learning and makes a lasting difference in young people’s lives.

Big Carbon Kick Out: A Conversation with Matt Vernon

Posted on by Andrew Leedham

As pressure mounts on the food and hospitality sector to reduce environmental impact, the role of catering has never been more critical. Food sits at the intersection of sustainability, nutrition and human behaviour – and change at scale can only happen if solutions are practical, appealing and commercially viable.

Big Carbon Kick Out was created to address exactly that challenge. Rather than asking customers to change what they eat, the initiative focuses on rethinking how familiar, high-volume dishes are made – delivering meaningful carbon reduction without compromising on flavour, nutrition or experience.

We sat down with Matt Vernon, Executive Development Chef, to explore the thinking behind Big Carbon Kick Out, the data driving decisions, and why small changes applied consistently can deliver industry-level impact.

Matt, what problem was Big Carbon Kick Out designed to solve?

Matt Vernon:

We were seeing a real gap between sustainability ambition and what actually works in catering environments. There’s a lot of pressure to ‘do something green’, but often that results in niche menus or bolt-on initiatives that don’t scale.

Big Carbon Kick Out was designed to close that gap. Instead of asking customers to change their behaviour, we focused on changing the food itself – improving the dishes people already choose every day. That’s where scale, and therefore real impact, comes from.

Why was it important to focus on everyday dishes?

Matt Vernon:

Familiarity drives uptake. If you want carbon reduction to work at scale, you have to work with human behaviour, not against it.

When people recognise a dish and trust it, they order it without hesitation. That gives us an opportunity to reduce carbon quietly and consistently, without turning sustainability into a barrier or a ‘worthy choice’. The customer just experiences good food – and the impact happens in the background.

How did nutrition and data shape the development process?

Matt Vernon:

Nutrition was central from day one. We worked very closely with our nutrition team to ensure that any carbon reduction didn’t come at the expense of nutritional balance.

A lot of carbon impact sits in meat and dairy, so we focused on where those ingredients could be reduced or rebalanced responsibly. That doesn’t mean removing protein or satisfaction – it means rebuilding dishes intelligently using pulses, vegetables and technique to deliver the same experience in a lower-carbon way.

Can you share a clear example of the impact this approach delivers?

Matt Vernon:

Lasagna is one of the best examples because it’s a classic, high-volume dish. By reducing animal products by around 30% in our lasagna recipe, we saved approximately 162 kilos of carbon emissions per 100 portions.

To put that into perspective, that’s the equivalent of driving a petrol-powered car from London to Milan – from a single recipe change. When you apply that level of thinking across multiple everyday dishes, the cumulative impact becomes genuinely significant.

What has Big Carbon Kick Out achieved so far at scale?

Matt Vernon:

So far, we’ve served more than 3,000 Big Carbon Kick Out dishes, resulting in a saving of around 3,724 kg of CO₂e. That’s roughly the equivalent of driving over 9,500 miles in a petrol-powered car.

What’s important is that this impact hasn’t come from one big intervention. It’s come from lots of small, smart changes applied consistently. That’s the model we believe in – because it’s sustainable operationally as well as environmentally.

How are chefs responding to this way of working?

Matt Vernon:

Really positively. Big Carbon Kick Out respects the craft of cooking. It challenges chefs to think differently about ingredients and technique, but it doesn’t limit creativity or strip dishes back.

Once chefs see that customers still enjoy the food – sometimes even more – confidence grows quickly. It becomes something they feel proud of, not something they feel restricted by.

And how does this land with customers?

Matt Vernon:

That’s the real test – and it’s where the initiative has been most successful. Customers aren’t being asked to make a conscious ‘green choice’. They’re simply enjoying food that tastes great and feels familiar.

Sustainability becomes effortless. There’s no compromise, no lecture, no sense of loss – just better food with a lower footprint.

Looking ahead, what’s the next evolution of Big Carbon Kick Out?

Matt Vernon:

We’re continuing to expand the programme through new recipes, ingredient innovation and supplier partnerships. In some cases, we’re exploring ways to reduce animal products by up to 50%, while still delivering flavour, nutrition and satisfaction.

The ambition is for Big Carbon Kick Out to become a normal way of thinking about food – not a campaign, but a long-term framework for responsible, flavour-first catering.

From Initiative to Mindset

Big Carbon Kick Out demonstrates that carbon reduction in catering doesn’t have to be disruptive or restrictive. By focusing on everyday dishes, grounding decisions in nutrition and data, and empowering chefs to innovate within familiar formats, Angel Hill Food Co. is showing how sustainability can be embedded into daily operations – quietly, confidently and at scale.

For the wider catering industry, the message is clear: real change doesn’t always come from radical reinvention. Often, it comes from doing the basics better, more thoughtfully, and more consistently.

And when that happens, the impact speaks for itself.

Angel Hill Food Co. Celebrates Culinary Excellence at Its Annual Chef Competition

Posted on by Andrew Leedham

Culinary creativity, technical excellence and pure passion were centre stage as Angel Hill Food Co. brought together talented chefs from across the UK for its annual Chef of the Year competition. This year’s event showcased exceptional skill, diverse cooking styles and bold innovation — culminating in the crowning of both Chef of the Year and Dish of the Year in a celebration of craftsmanship and food leadership. 

Held at Cobbs Farm Shop and Cookery School in Stratford-upon-Avon on Thursday 21st November, eight finalists arrived ready to compete in a contest that challenged both creativity and kitchen precision.

Eight Finalists, One Unforgettable Day

The competition brought together chefs from a wide variety of culinary backgrounds and operational settings. The finalists who battled for the titles were:

  • Craig Campbell (Cheshire Fire & Rescue)

  • Terry Griffiths (Qinetiq Farnborough)

  • Ant Clark (Ocado Dordan)

  • Dean Hickson (Ocado Trident Place)

  • Andre Alto (Kings Norton Girls School)

  • Shannon Talbot-Bennett (Angel Hill North West Hub)

  • Tom Evans (Qinetiq Malvern)

  • Andy Flynn (Compare the Market) 

These finalists were selected based on their compelling signature dishes and their ability to bring bold ideas into the kitchen with confidence.

A Two-Round Competition

The day featured two intense rounds of competition:

  • Round One: The signature dish round, where chefs submitted and presented their own signature creations – this round determined the Chef of the Year. 

  • Round Two: The mystery basket challenge, where chefs were given sea bass as the central ingredient along with a selection of surprise items to build a remarkable dish under time pressure – this round decided the Dish of the Year. 

Judges evaluated competitors across categories including workspace organisation, waste minimisation, cooking techniques and, of course, innovation, presentation and taste.

Winning the Crowns

The competition culminated in a celebration of both individual skill and culinary talent.

Chef of the Year was awarded to Shannon Talbot-Bennett, whose performance throughout the day demonstrated creativity, technique and exceptional flair. Shannon’s signature dish — a refined twist on classic British fish and chips — impressed the panel with its thoughtful balance of flavours and contemporary presentation. 

Dish of the Year was won by Craig Campbell, with a standout plate of pan-seared sea bass paired perfectly with pickled samphire and a rich mussel velouté that showcased both precision and bold taste. 

The winners received their accolades from Martyn Stockwin, Catering Director at Angel Hill Food Co., who hosted the awards presentation and congratulated all finalists on their dedication and creativity.

Celebrating Craft and Community

This year’s competition underscored the breadth of culinary excellence within Angel Hill Food Co. From schools to corporate sites, community kitchens to fine-dining workplace restaurants, the finalists brought a range of perspectives and technical diversity that celebrated the joy of food and the skill behind it. 

The judging panel included development chefs and representatives from industry partners and sponsors, including Dole Produce, Bidfood, and Russums – a testament to the collaborative nature of the event and the importance of mentorship and professional growth. 

All finalists were recognised for their achievement, with each receiving a lifestyle voucher in appreciation of their effort and ambition. Judges noted that the competition was incredibly close, with the top three scores in the mystery basket round separated by just a narrow margin – highlighting the depth of talent on show.

Looking to the Future

For Angel Hill Food Co., the annual chef competition is more than an awards day – it’s a platform for development, inspiration and connection. It encourages chefs to learn from one another, take creative risks and bring fresh ideas back into their kitchens, elevating everyday dining experiences for customers and colleagues alike. 

Congratulations to Shannon Talbot-Bennett and Craig Campbell – your wins reflect not only excellence on the day, but the passion and effort you bring to every service. We can’t wait to see what you and your fellow chefs create next year.

Growing Sustainability: Angel Hill Food Co. Brings Hydroponic Farming into the Workplace

Posted on by Andrew Leedham

As the food service landscape evolves, so too does the way we think about where our ingredients come from and how they are grown. Angel Hill Food Co. is embracing this shift with an exciting innovation that brings Hydroponic Farming directly into workplace environments – blending sustainability, education and fresh flavour into everyday catering experiences.

Hydroponic farming is a soilless cultivation method that allows plants to grow in a nutrient-rich water solution, using significantly less water and space than traditional agriculture. This controlled technique supports year-round production of fresh herbs and greens, making it an ideal fit for indoor environments such as offices, corporate sites and busy workplace hubs.

A New Kind of Workplace Garden

Angel Hill Food Co. has installed hydroponic farming pods at selected customer sites, transforming underutilised indoor spaces into vibrant micro-farms. These installations cultivate fresh produce – such as lemon basil, parsley and rainbow chard – that can be used directly in kitchen preparations or enjoyed by colleagues at harvest events. 

The hydroponic units are designed to operate independently of weather and seasonal constraints, ensuring a consistent supply of fresh greens year-round. This means workplaces can enjoy the benefits of fresh, locally grown produce regardless of outdoor conditions.

Sustainability Meets Engagement

Beyond supplying fresh ingredients, hydroponic farms spark meaningful conversations about Hydroponic Farming, nutrition and environmental stewardship. Colleagues are invited to observe plant growth, participate in harvest events, and even take part in workshops on growing food at home – all of which foster a deeper connection to the food they eat and the ecosystems that support it. 

These interactive initiatives have a dual purpose. Not only do they promote sustainability and wellbeing, but they also strengthen team cohesion and workplace culture. Seeing food grow from seed to plate encourages people to think differently about their relationship with food and sustainability – transforming what might be a passive catering experience into an active learning opportunity.

Bringing Freshness to the Community

Angel Hill Food Co.’s hydroponic farming project extends beyond the kitchen. The produce grown through these systems is being coordinated for donation to local charities, food banks and healthcare facilities, meaning the positive impact reaches community members who need fresh produce most. 

By linking workplace sustainability with community support, the initiative reinforces Angel Hill Food Co.’s commitment to responsible sourcing, social value and environmental stewardship – ensuring that innovation benefits people as well as the planet.

The Benefits of Hydroponic Farming

Hydroponic systems offer distinct advantages over conventional agriculture. They use significantly less water – in some cases up to 90-95% less – and eliminate the need for soil, pesticides and long-distance transportation. This not only reduces environmental impact but also enhances food freshness and safety. 

In addition, hydroponic farms can be scaled vertically or horizontally to fit diverse indoor spaces, making them highly adaptable to workplace environments without requiring extensive land or outdoor access.

A Fresh Approach to Workplace Wellbeing

Angel Hill Food Co.’s adoption of hydroponic technology is more than a sustainability statement – it’s a demonstration of how catering can evolve to meet the health, environmental and social expectations of modern workplaces.

By bringing hydroponic farming into corporate spaces, Angel Hill is not just growing produce; it’s cultivating awareness, encouraging healthier eating habits and inspiring colleagues to think differently about food systems.

As workplace dining increasingly aligns with wellness and sustainability goals, initiatives like this position Angel Hill Food Co. as a forward-thinking partner in creating healthier, greener, and more engaging food experiences – one leaf at a time.

Jennifer Brown: Crafting Culinary Excellence in School Catering

Posted on by Andrew Leedham

Delivering exceptional food in schools isn’t just about meeting standards – it’s about creating meals that nourish young bodies, excite young palates and support lifelong healthy habits. For Jennifer Brown, a leading chef with Angel Hill Food Co. and the 2024 LACA School Chef of the Year, school catering is both a craft and a mission.

In her role, Jennifer has helped transform school kitchens into environments that prioritise flavour, nutrition and engagement – all within the financial realities of education catering. We sat down with her to explore her journey, philosophy and what excellence in school catering truly means.

What drew you to a career in food and, specifically, school catering?

My journey started with a love of food and a curiosity about how it connects people. Early on, I saw dish after dish being prepared that technically met standards but didn’t connect with the people eating it. I wanted to be part of something different – food that really works in the real world.

School catering appealed to me because you’re feeding young people at such a formative stage. Schools are where taste preferences and habits are being shaped. If we get this right – if we give them wholesome, delicious meals – we’re contributing to better health, better focus in the classroom and even better outcomes later in life.

Jennifer’s progression into education catering wasn’t accidental – it was intentional. She wanted to take culinary excellence out of fine-dining zones and into everyday food that mattered.

As the 2024 LACA School Chef of the Year, what does that achievement mean to you?

It’s an incredible honour, especially in a profession where so many outstanding chefs are doing amazing work. But for me, it’s less about the title and more about what it stands for – recognition of the commitment, creativity and hard work that goes into school food every single day.

People often underestimate the complexity of school catering. There are standards to meet, different age groups to cater for, budget constraints… and on top of that, the food still has to be something kids want to eat. Winning that award felt like validation that this work matters – not just to me, but to the wider profession.

Her win has also shone a spotlight on the vibrancy and professionalism within school catering – inspiring colleagues and young chefs alike.

What does excellence in school catering look like to you?

Excellence isn’t just about technical skill – it’s about empathy and understanding your audience. When I think about excellence, it means:

• Food that supports nutrition and wellbeing

• Menus that are creative but achievable in a real school kitchen

• Teams that are confident, proud and capable

• And most importantly, food that kids want to eat.

This focus on eating enjoyment alongside nutritional value is what sets Jennifer’s philosophy apart – especially in a space where policy and practice often collide.

How do you balance creativity with the strict nutritional standards required in school catering?

You have to be smart, not restrictive. Standards exist for a reason – they protect health and consistency – but that doesn’t mean food has to be bland or predictable. The trick is combining flavour with function. For example, using herbs and spices to bring dishes alive without adding unnecessary fat or salt.

We experiment with different cooking techniques, global influences and seasonal produce to keep the menu exciting. And the best part? When kids come up to you and say, ‘Can we have this again?’ – you know you’ve struck the right balance.

Her approach shows that compliance and flavour aren’t mutually exclusive – they can be mutually reinforcing.

What are some of the ways you encourage young people to engage with food?

Engagement comes from experience. We host themed food weeks, taste challenges and learning moments where students can see, touch and even prepare food. It’s about making food education interactive.

For younger children, it might be as simple as ‘meet the vegetable’ boards or build-your-own stations. For older students, it could be nutritional talks or kitchen tours. The more agency they feel, the more curious they become – and curiosity is the best driver for healthy eating.

By making food an experience rather than just a service, Jennifer is helping change perceptions about school meals from “just lunch” to an opportunity for exploration and learning.

What advice would you give to chefs starting in school catering?

Be humble, be curious and never stop learning. Every kitchen is different – different equipment, different teams, different needs. You have to adapt, stay fresh in your thinking and always ask: how can I make this better?

Also, don’t underestimate the value of mentorship and community. Talk to other chefs, share ideas, and learn from what others are doing well. There’s enormous collective wisdom in this profession – and we grow stronger when we talk to each other.

Her advice underscores the collaborative spirit that drives much of the positive change within education catering.

What’s next for you and your work in school catering?

I want to keep pushing boundaries. Whether that’s new menu concepts, more engagement programmes, sustainability initiatives, or helping young chefs see school food as a creative and rewarding career path – there’s always something to improve.

Most importantly, I want to continue building confidence in teams. Because when the people behind the counter believe in what they’re doing, that confidence shines through in every plate they serve.

Jennifer’s vision is a reminder that excellence in school catering is ongoing – built one menu, one lesson and one happy student at a time.

Championing Culinary Purpose

Jennifer Brown’s journey and philosophy stand as a powerful example of what’s possible when passion meets purpose in school catering. Her work reflects a deeper commitment to nourishing young people, developing strong teams and creating food that is both excellent and inclusive.

As the sector continues to evolve, voices like hers help shape a future where school meals are not just important – they are exceptional.