Author: lawrence riches

Optimising Food Service at Kings Norton Girls’ School

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Executive Summary

Kings Norton Girls’ School is an all-girls academy school and sixth form in Birmingham for students aged 11–19. They welcome around 1,100 students and according to the Parent Power Guide, it’s ranked among the top secondary schools in Birmingham. Kings Norton Girls’ School appointed Angel Hill Food Co. in 2024 to revitalise its catering service, which was facing challenges such as high food costs, significant waste, low student engagement, and slow service times.

Led by Catering Manager Andre Alto, we implemented a refreshed approach focused on cost control, food quality, staff training, and student engagement. A 12-month food calendar, themed events, reduced packaging, and stronger collaboration with students, parents, and school staff helped transform the dining experience and support a healthier, more sustainable food culture.

The Brief

The food service at the school faced many challenges left over from the incumbent service provider including:

  • High food costs and significant food waste (affecting profitability)
  • Poor communication between the kitchen team and school staff, leading to a lack of motivation in the kitchen.
  • Service times were also causing delays and student-parent dissatisfaction
  • Low student engagement

The Outcome

Providing nutritious, fresh, and diverse meals in schools is crucial for several reasons,including promoting healthy eating habits and addressing food insecurity. In 2024 Clare Skinner, Business Manager at Kings Norton Girls’ School appointed Angel Hill Food Co. to revive their catering efforts.Our Angel Hill Food Co. team, led by Catering Manager Andre Alto, set to work implementing interventions. These interventions spanned the food supply chain to supercharge our service.

Andre implemented a system to monitor food expenditures. He collaborated with suppliers and the purchasing team to ensure optimal price and quality. He also trained kitchen colleagues on portion control and food preparation techniques. These measures led to a noticeable reduction in food costs and waste, improving the profit margin.

A 12-month food plan was presented to the school, featuring an exciting calendar of events to engage students and sixth-formers. The plan introduced new recipes and raised awareness around key food campaigns that promote healthy eating. Calendar highlights included Build Your Own Burrito Day and the Academy Cookery Show. Special catering efforts were also made for families attending the schools theatre performances.

These changes significantly boosted student engagement and school spirit. Overall, it not only drove sales but sparked a positive shift in school culture.

BEST Outcomes

Best Experiences: Collaborative planning with students and parents created a more inclusive and enjoyable dining experience, boosting engagement and school spirit.

Best Productivity: Delegating kitchen responsibilities based on individual strengths led to faster service, improved food quality, and greater team efficiency.

Best Practices: Introducing regular audits and aligning menus with the seasonal food plan ensured consistent quality and nutritional balance.

Best Resilience: The kitchen team adapted quickly to new systems and embraced continuous improvement, even under pressure, maintaining high standards throughout.

Best Outcomes: The combined efforts resulted in a 15% uplift in daily sales and a 91% audit score, highlighting the transformation of the entire catering provision.

Key Statistics:

  • 15% Daily sales increase.
  • 1,100 Students attending Kings Norton Girls’ School.
  • 91% Score in an unannounced WLP audit – 5-star EHO rating.
  • 12 Month food plan was introduced.

Chef Shannon Talbot-Bennett Shortlisted for StrEATfood Awards

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We’re excited to share that our talented chef, Shannon Talbot-Bennett, has been shortlisted for the prestigious StrEATfood Awards 2025 for her standout dish, Next Level Bunny Chow.

About the StrEATfood Awards

Organised by Contract Catering Magazine, the StrEATfood Awards celebrate the UK’s most innovative street food chefs in workplace and event catering. This year, the final will take place on 7 October at Big Penny Social, London. Where 16 finalists will compete in two live challenges. First, they showcase their signature dishes in front of expert judges. Later, the second round will follow by a technical round, featuring surprise ingredients revealed on the day.

Celebrating Culinary Creativity

Shannon’s nomination highlights her exceptional culinary creativity, skill, and dedication to storytelling through food. Reflecting on this achievement, she said:

I’m honoured to be nominated for the StrEATfood Awards. This recognition motivates me to keep pushing boundaries and celebrating the bold flavours and stories behind every dish, including my South African bunny chow. Being born and raised in South Africa, this dish holds a close place to my heart, and my South African heritage is the inspiration behind it.

Bunny chow, a vibrant street food dish traditionally served in a hollowed-out loaf of bread and filled with spicy curry, showcases Shannon’s dedication to bringing authentic, culturally rich flavours to the workplace dining experience.

This nomination continues a strong tradition of success for OCS at the StrEATfood Awards. In 2024, our chefs impressed judges with bold, globally inspired dishes, earning recognition for creativity and excellence. The year before, Angel Hill Food Co. chef Matt Chapman was named StrEATfood Chef of the Year 2023 for his outstanding culinary performance. These achievements reflect the passion and innovation our chefs bring to every dish.

We extend our warmest congratulations to Shannon on this remarkable achievement and wish her the very best in the final. The entire team is cheering her on.

Chef Spotlight: Daisy Smith, Turning Childhood Dreams into a Catering Career

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A Passion Sparked in the Kitchen

For Daisy Smith, the kitchen has always been a place of joy, creativity, and inspiration. Her journey into catering and hospitality began long before she became a chef.

“As a child, I used to spend school holidays with my dad, who was a chef at a private school in Rugby,” Daisy shares. “I’d join him at work, and we’d cook together in the kitchen. It was such a fun experience and it taught me so much about food. Looking back, those times were a huge inspiration for me.”

A Love of Food That Started Early

That early passion soon shaped Daisy’s career path. After leaving school, she began working as a kitchen porter at Weetabix in Burton Latimer. It wasn’t long before she moved into the kitchen, helping with food preparation and cooking breakfasts, mains, and now home baking.

“Once I started working with ingredients, something clicked,” Daisy explains. “I realised I had a passion for food and I wanted to turn it into a career.”

Now three years on, Daisy has developed a love for baking. “Over the past year, I’ve really gotten into baking, and I absolutely love it,” she says. “There’s something so rewarding about creating something from scratch and seeing how much people enjoy it.”

Culinary Classroom

Creativity and Support at Angel Hill Food Co.

Her role at Angel Hill Food Co. has given Daisy the freedom to be creative and push her skills further. “What I enjoy most is being able to try new ideas and bring them to life on the menu. The feedback from customers is instant, and when they love what I’ve made, it makes everything worthwhile. I’ve also been really lucky to work with such a supportive and welcoming team, it’s made my journey so special.”

As part of her development, Daisy has also joined the Culinary Classroom, a programme designed to inspire and support chefs across Angel Hill Food Co. For Daisy, it has been a key source of creativity.

“I’ve had such a great time in the Culinary Classroom so far. It’s given me loads of new ideas, and one of the highlights was the street food safari in Bristol. Trying so many different flavours opened my eyes to new ways of thinking about food, and I can’t wait to bring some of those dishes into my own menus.”

A Journey Driven by Passion

Daisy’s story is proof that passion, creativity, and hands-on experience can shape a career in catering and hospitality. From cooking alongside her dad to creating exciting new dishes for customers, her journey shows what’s possible when you truly LOVE food.

Extending Our Partnership with Love British Food for 2025

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Angel Hill Food Co. is delighted to announce the renewal of our official partnership with Love British Food for 2025. This ongoing collaboration highlights our dedication to promoting British-grown produce. We are supporting local farming communities, and serving fresh, seasonal menus that celebrate the very best of UK agriculture.

Championing Local Farmers and Sustainable Communities

At Angel Hill Food Co., we believe exceptional meals begin with premium British ingredients sourced from trusted farmers and suppliers nationwide. Supporting British produce not only boosts local employment but also reduces environmental impact and strengthens resilient food systems across the UK.

Our commitment means backing the hardworking farmers who cultivate the fresh, seasonal ingredients featured in our dishes, reflecting the true taste of British soil and community.

Seasonal Ingredients from Farm to Fork

Working hand-in-hand with Love British Food, we showcase the changing seasons through our menus from tender spring asparagus to hearty autumn root vegetables. Our meals focus on flavour, nutrition, and sustainability by cutting food miles and prioritising responsible sourcing.

By embracing local, seasonal produce, Angel Hill Food Co. is proud to reduce our carbon footprint and encourage eco-friendly farming practices in every kitchen we serve.

Celebrating British Food Fortnight 2025

We’re thrilled to confirm our participation in British Food Fortnight 2025, the UK’s premier celebration of British food and farming. This event unites communities nationwide to celebrate local produce and highlight the benefits of eating British.

Building on our successful 2024 activities including educational menus and events in schools — we look forward to expanding our efforts with new creative initiatives and seasonal dishes that spotlight British culinary heritage.

Strengthening Our Shared Vision

Partnering with Love British Food reinforces Angel Hill Food Co.’s passion for delivering fresh, responsibly sourced British food. This collaboration fuels our commitment to quality, sustainability, and supporting local farmers and producers throughout 2025 and beyond.

Angel Hill Food Co. Launches Revolutionary Sustainable Hybrid Burger

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Angel Hill Food Co. is proud to introduce a groundbreaking hybrid sustainable burger created in partnership with flavour innovators Eat Curious and heritage butchers William White Meats Ltd.

This innovative burger combines Eat Curious’ plant-based textured vegetable protein with high-quality British beef, delivering a nutritious, sustainable and delicious option for customers in the Business, Industry and Education sectors.

Why this burger matters

Developed through our Culinary Classroom chef programme and driven by consumer insight, this burger is designed to meet both flavour expectations and sustainability goals.

Switching to this hybrid burger across all our sites is expected to save the carbon equivalent of one million car miles each year, proving it’s more than just a menu change, it’s a step towards real environmental impact.

Nutritional and environmental benefits

Every burger offers:

  • 16g protein per 100g for a satisfying meal

  • Just 3.6g saturated fat for heart health

  • 2g fibre to support gut health

  • 1.66kg CO₂e reduction per portion

  • 100% allergen free

By blending plant-based protein with beef, this burger is higher in protein, lower in saturated fat, and more environmentally responsible, without sacrificing taste.

A bold move for a better burger

We’ve gone all in – this is now the only burger we serve across our sites.

We’re evolving the burger by combining the best of both worlds, plant-based innovation and traditional butchery, to deliver a burger that’s better for people and the planet.

– Matt Vernon, Executive Development Chef, Angel Hill Food Co.

This burger is a brilliant example of how we can innovate without compromise. It’s a smarter, more balanced choice and a big step forward in how we nourish our customers.

– Amy Teichman, Head of Nutrition, Angel Hill Food Co.

Partnering for change

Our partnerships with Eat Curious and William White Meats Ltd made this innovation possible:

By combining our Eat Curious mince with high-quality beef, we’ve created a burger that delivers on taste, sustainability and future-focused eating.

– Resh Diu, CEO, Eat Curious

As a family-run butcher, this partnership allows us to stay true to our values while embracing innovation. It’s a new way to enjoy great British meat responsibly.

– Thomas White, Director, William White Meats Ltd

Customer feedback from trials

The burger has been tried and loved in schools, workplaces and catering sites:

  • Ocado – Trident Place: “The taste is spot on. You’d never guess it’s part plant-based. Great for sustainability goals.”

  • Marshalls Park School: “Packed with protein, lower in saturated fat, and still something students are excited to eat.”

  • Winterbourne Academy: “A standout product that meets the demands of both sustainability and taste.”

Coming to education sites this autumn

From the new school year, our hybrid burger will be available across Angel Hill Food Co. education sites, giving students a nutritious, high-protein, planet-friendly lunch option.

Bring the hybrid burger to your site

Want to serve delicious, sustainable meals that your customers will love? Contact the Angel Hill Food Co. team today to find out how to bring our hybrid burger to your menu.

Free School Meals Expansion Supports Angel Hill Food Co.’s Mission

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The UK government has announced a major step in tackling child poverty: an estimated half a million more children in England will now qualify for free school meals, expanding access through Universal Credit eligibility. This offers vital support to families under pressure from rising living costs. 

For Angel Hill Food Co., part of OCS, this aligns closely with our belief that every child deserves a nutritious meal to fuel learning and growth. Across UK schools, our teams deliver imaginative, wholesome meals that do more than nourish; they inspire and foster a sense of belonging.

Champions of Nutritional Creativity

  • Jennifer Brown, LACA 2024 School Chef of the Year, uses fermentation, pickling, and school gardens to stretch budgets and deliver flavourful, nutritious meals that educate as well as satisfy. 

  • Chef Manager Andre Alto at Kings Norton Girls’ School has transformed the catering experience by refreshing menus and investing in team training, introducing sustainable and cost-effective practices. 

Why Nutritious School Meals Matter

Amy Teichman, Head of Nutrition at Angel Hill Food Co., highlights some eye-opening statistics: only 4% of teenagers and 14% of primary-aged children meet recommended daily fibre intake, and fewer than 9% of teens get their “5 a day.” She notes that school meals aren’t just about nutrition—they are vital for learning and reaching full potential. “When a child is hungry, learning becomes nearly impossible,” she says. 

She adds that the company looks forward to working with education partners to increase freshly prepared meals and help update the standards for school meals. 

More Than Policy – It’s Our Purpose

As part of the broader OCS Group, Angel Hill Food Co. is committed to nurturing young people in more ways than one. The relaunched OCS Foundation supports children through partnerships with charities like the Irish Youth Foundation, Brighten the Corners, Teenage Cancer Trust, and Scotty’s Little Soldiers. Their mission: ensure every child can reach their full potential. 

This free school meal extension is a welcome advance, but for Angel Hill Food Co., meaningful impact goes beyond policy. It’s embedded in our daily actions, our teams, and our purpose.

Sustainable Catering: Cutting Carbon Without Losing Flavour

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Reducing carbon emissions in food production and catering services is now a top priority for the hospitality and foodservice sector. From minimising waste to sourcing local, seasonal ingredients and rethinking supply chains, every step counts towards lowering our environmental footprint. The challenge is ensuring these sustainability efforts never compromise taste or customer satisfaction.

Smarter Ingredient Choices

Reimagining menu development is key to creating delicious, high-quality meals while reducing carbon intensity. By tracking the carbon footprint of recipes, chefs can identify high-impact ingredients and explore swaps that optimise sustainability. Plant-based proteins, locally sourced produce, and optimised cooking methods all play a role in lowering emissions without sacrificing flavour. Collaboration between chefs, nutritionists, and suppliers ensures these changes are practical and successful.

Meeting Customer Expectations

Sustainability is now a deciding factor for clients and consumers. Organisations increasingly seek catering partners who combine environmental responsibility with innovation and great taste. Carbon tracking tools can measure progress, while transparent reporting on sourcing, waste reduction, and emissions builds trust. Beyond data, interactive tastings and customer engagement bring sustainable dining to life, proving it can be both impactful and enjoyable.

Balancing Sustainability and Cost

Contrary to popular belief, sustainability in catering does not have to mean higher costs. Many savings come from reducing food waste, optimising portion sizes, and adopting energy-efficient cooking methods. Plant-based proteins such as pea protein retain their weight during cooking, reducing waste and providing an affordable, flavourful alternative to meat. Seasonal, locally grown produce not only cuts transport-related emissions but can also lower purchasing costs, making it ideal for budget-conscious sectors like education.

Strategies for a Low-Carbon Kitchen

Catering teams can take targeted action by reviewing the sourcing of ingredients in popular dishes and addressing carbon hotspots. Improving well-loved menu favourites can have a greater long-term impact than focusing solely on a few low-carbon options. Transitioning to a low-carbon catering model is about progress, not compromise. With the whole team aligned on the mission, small, consistent changes can deliver significant environmental benefits without losing the joy of great food.

Get in touch today to find out how our catering services can help your organisation cut carbon without compromising on flavour.

AI in Contract Catering: Driving Efficiency, Reducing Waste, and Enhancing Menus

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Modern catering goes far beyond simply serving meals. Today’s chefs and catering teams must operate across diverse environments while ensuring that healthy, high-quality food is delivered safely, efficiently, and with minimal environmental impact. Customers increasingly expect locally sourced produce, and there is growing scrutiny of the sector’s carbon footprint. Artificial Intelligence (AI) has emerged as a powerful tool to meet these challenges, offering data-driven insights that support real-time decision-making and operational agility.

Smarter Demand Forecasting for Less Waste

One of AI’s most impactful applications in catering is demand forecasting. By analysing historical data and predicting footfall and meal uptake, AI algorithms can accurately anticipate daily customer needs.

This insight allows catering teams to reduce food waste by aligning production with real-time demand. According to the Waste and Resources Action Programme, food waste from the UK’s hospitality and foodservice sector costs an estimated £3.2 billion annually. AI-driven demand forecasting can directly reduce waste at the source, preventing uneaten meals from ending up in the bin.

Smart Menu Planning to Meet Diverse Needs

AI is also transforming menu development. Smart menu planning tools use AI to create tailored options based on dietary requirements, ingredient availability, and customer preferences. This technology is particularly valuable in environments such as schools, universities, and healthcare facilities, where meeting specific nutritional guidelines is essential.

By optimising menus in this way, catering teams can ensure variety, quality, and compliance without increasing costs or compromising taste.

Operational Efficiency Through AI-Driven Scheduling

AI is also revolutionising staff scheduling. Catering operations often run on tight timelines and with limited staff, making efficiency crucial. AI-powered scheduling tools optimise staff rotas based on peak service times, shift preferences, and operational demands.

This ensures the right people are in the right place at the right time, improving productivity and reducing administrative workloads. In high-volume catering settings, such as corporate offices or university cafeterias, these efficiencies can significantly enhance service delivery.

Hydroponics

The Future of AI in Catering

AI is proving to be a valuable asset for contract catering, helping businesses to cut waste, streamline operations, and create menus that balance taste, nutrition, and sustainability. As the technology continues to evolve, it offers the catering sector the ability to deliver exceptional dining experiences while meeting the growing demands for efficiency and environmental responsibility.

Contact us today to learn how our catering services use AI to improve performance and sustainability.

Championing Healthy Eating Through Veg Power Campaign

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In March, more than 10,000 primary school pupils joined the national Eat Them To Defeat Them initiative, an award-winning Veg Power campaign aimed at boosting children’s vegetable intake in a fun and engaging way. Spanning 36 schools from Southend-on-Sea to Huddersfield, the campaign gave Angel Hill Food Co. an opportunity to promote healthy eating habits among young learners and inspire a lasting love for vegetables.

Why Vegetables Are Vital for Growing Children

Vegetables are packed with essential vitamins, minerals, and fibre that support children’s growth, strengthen immune systems, and reduce the risk of chronic illnesses later in life. Yet 80% of UK primary school children are not eating enough vegetables.

As a leading education catering provider, Angel Hill Food Co. is committed to changing this by making vegetables appealing, accessible, and part of everyday meals.

Partnering with Veg Power for Positive Change

To support the seventh year of the Eat Them To Defeat Them campaign, Angel Hill Food Co. partnered with Veg Power, a not-for-profit organisation dedicated to improving children’s diets.

We provided participating schools with campaign packs, including posters, stickers, activity sheets, and take-home materials, as well as hosting online training sessions to help school teams get involved. Our catering teams brought the campaign to life through tasting workshops, vibrant displays, and even dressing up as vegetables to capture pupils’ imaginations.

The official focus week began on 10 March, but many schools continued activities beyond that date. At one school in Shrewsbury, Veg Power representatives hosted a special assembly and filmed the event for national promotion. Sweetcorn topped the popularity list among pupils, closely followed by carrots.

Celebrating Creativity and Impact

Several of our schools also entered the Veg Power Caterers Challenge, which recognises the most innovative campaign efforts with prizes of up to £500. After last year’s success, when Redhill Primary earned a Silver Award, we are hopeful for more recognition this year.

Feedback from our teams highlighted the positive reception:

The children truly embraced the challenge, and we’re excited to keep the momentum going.

– Karen Hodson, Operations Manager

Many children tried vegetables for the first time, and we’re looking forward to more initiatives like this.

– Kate Venables, Chef Manager

Continuing the Momentum for a Healthier Future

Although the campaign has ended, Angel Hill Food Co. remains dedicated to encouraging children to eat more vegetables. Through initiatives like Junior Chef’s Club and Lunchathon, we aim to inspire lifelong healthy eating habits and provide fun, educational food experiences.

By working alongside Veg Power, we are helping to shape a healthier future, one vegetable at a time.

Get in touch with our team to learn more about our education catering services and how we can support your school.

Advocating for Healthy School Meals at Westminster

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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.