Category: Catering

International Chefs Day: The People, Passion and Adaptability Behind Our Food

Posted on by Kelsie Button

Every day, across Angel Hill Food Co., chefs bring together culinary skill, creativity and practical experience to deliver food for the people and communities we serve. As our business grows, so does the range of customers, settings and expectations our teams respond to, requiring colleagues to adapt their approach while maintaining the care and attention that go into every plate.

International Chefs Day is an opportunity to recognise the people behind that work. From developing new dishes and working with seasonal ingredients to adapting menus and service to different environments, our chefs play an important role in how customers experience Angel Hill Food Co.

Their stories are different, shaped by family, culture, experience and the opportunities they have taken throughout their careers. What connects them is a shared love of food and a commitment to bringing that into their work every day.

A Love of Food, Rooted in Everyday Life

For Alex Metcalf, Chef Manager, Healthcare & Education, a love of food begins with the ingredients nature provides and the connections created around the table.

“My Love of Food comes from the seasonal foods our planet naturally gives us, eating seasonally allows us to enjoy foods when they are at their very best. I also enjoy food when eating with friends, family. Food has an ability to bring so many people together and create strong memories.”

Alex’s perspective reflects the many reasons people choose a career in food. Seasonal ingredients offer inspiration for menus, while shared meals create opportunities for people to connect. For chefs, these experiences can influence everything from the ingredients they select to the dishes they develop and the way they approach service.

Adapting as the Business Grows

As Angel Hill Food Co. continues to develop, our chefs and catering teams work across a broad range of environments, each with its own requirements. A school kitchen, a healthcare setting and a busy workplace restaurant all demand different approaches to menus, service and the people being catered for.

Responding to those differences takes culinary knowledge, teamwork and an understanding of the customer. It can mean developing new concepts, introducing different ingredients, responding to feedback or finding practical ways to deliver a consistent service as expectations change.

Our colleagues bring that adaptability to their work every day. Their experience helps translate the wider direction of the business into food and service that work for individual customers and the people they serve.

Different Journeys, Shared Commitment

There is no single route into a career in catering. Some colleagues find their inspiration at home, learning from family and the food they grew up with. Others discover their interest through training, early kitchen roles or the chance to explore new cuisines and techniques.

Those different experiences help shape the breadth of knowledge across our teams. Food carries cultural influences, personal memories and regional traditions, giving chefs a wealth of inspiration to draw on. Sharing that knowledge helps introduce customers to new flavours while keeping familiar favourites on the menu.

 

Developing Skills and Creating Opportunities

A growing catering business also creates opportunities for colleagues to learn, develop and take on new responsibilities. Building culinary confidence, sharing knowledge between teams and giving chefs the chance to test ideas all help strengthen the food offer.

That development matters at every stage of a career, from colleagues building their foundations in the kitchen to experienced chefs taking on leadership responsibilities or helping develop menus and concepts across the business.

“The dough module for culinary classroom really excited me as I’ve had little experience in doughs and baking. I learnt a lot of new skills at this session and, as always, had a great day with the group.”

Amy Holland, Chef Supervisor, Distribution & Logistics 

For the Love of Food

Behind every meal is a team bringing together ingredients, knowledge, planning and skill. The work takes place in different kitchens and service environments, but it shares a common purpose: to serve food that people enjoy and to deliver an experience that reflects the needs of the customers and communities we work with.

International Chefs Day gives us a moment to recognise the people who make that possible. Their creativity, adaptability and willingness to share their knowledge help Angel Hill Food Co. continue to grow while developing the food and service we provide.

To our chefs and catering colleagues across the business, thank you for the work you do, the experience you share and the love of food you bring to every service.

For The Love Of Food.

From Single-Use to Circular: Practical Sustainability in Catering

Posted on by Kelsie Button

Making sustainability part of everyday catering means looking across the whole operation, from the ingredients we source and the food we serve to the products used every day across our sites.

For Angel Hill Food Co., it’s about continually finding practical ways to reduce waste, use resources more effectively and make responsible choices that work in busy catering environments.

Reusable drinkware is one area we are exploring. Through our work with Circular&Co., we are looking at how reuse can become part of everyday operations, helping to reduce reliance on single-use products and supporting a more circular approach to the resources we use.

Looking Beyond the Plate

Food is central to our sustainability work, including our focus on responsible sourcing and carbon reduction. The wider catering environment also presents opportunities to make a difference, particularly where products are used frequently and can generate ongoing waste.

For contract catering, the opportunity lies in finding approaches that make sense environmentally and work within the practical demands of each site.

Making Reuse Work in Everyday Operations

Reusable drinkware can help reduce reliance on single-use alternatives, provided the system around it is designed well.

Return points need to be easy to find, processes must be straightforward, and customers and colleagues need to understand how the system works. The experience should fit naturally into the working day, with minimal disruption to service.

As we explore how reuse can work across our catering environments, it’s important to recognise that different sites have different layouts, customer needs and service routines. Any approach needs to reflect the setting in which it will operate.

Through our work with Circular&Co., including its Tap&Reuse™ approach, we are exploring the practical considerations involved in making reusable drinkware part of the catering experience.

Circular&Co. founder Dan Dicker has highlighted how return rates can exceed 95% in some environments when the process is straightforward and clearly communicated. This underlines the importance of designing the whole experience around the people using it, from the point of collection to the return of the cup.

Design, Behaviour and the Role of Technology

Successful reuse depends on products that are convenient, reliable and suitable for repeated use. It also depends on making the process clear and easy to follow.

Technology can help support this. QR codes and tracking systems, for example, can provide information about how reusable products move through a site and help make the process more transparent for users.

For our catering teams, these considerations need to be balanced with service requirements, practical routines and customer expectations. A reusable model has to work for the people delivering the service as well as those using it.

This is why collaboration with specialist partners can be valuable. It brings additional knowledge and experience to the process, helping us assess how different approaches might work in real operating environments.

Building Sustainability into Everyday Decisions

Sustainability is an ongoing part of how we develop our services. Our work on food sourcing and carbon reduction continues alongside opportunities to improve how resources are used across the wider catering operation.

Circularity offers a practical way to examine those opportunities. Reuse, repair and better resource management can help reduce waste and keep materials in use for longer. The potential impact depends on how these approaches are designed, adopted and maintained over time.

Our work with Circular&Co. is part of this wider consideration. It gives us an opportunity to explore how reusable drinkware could fit into contract catering and what needs to be in place to make it practical for customers, colleagues and site teams.

The next step is to keep the focus on workable solutions and the outcomes they can deliver. Understanding how people use a system, how it fits into service and how its environmental impact can be measured will all be important in assessing its value.

Practical Progress, Built Around People

Sustainable catering is shaped by decisions made throughout the operation. Ingredient choices, menu development, sourcing and the products used to deliver a service all have a role to play.

Progress means continuing to examine where changes can make a meaningful difference, while recognising the operational realities of the environments in which we work.

Reusable drinkware is one example of how we can approach that challenge. By working with specialist partners, listening to the needs of customers and colleagues, and focusing on practical implementation, we can continue to explore ways to reduce waste and use resources more effectively.

The aim is to make sustainable choices workable in everyday catering, supporting better outcomes for customers, colleagues and the environment.

For The Love Of Learning: Delivering More Value To Every Plate

Posted on by Kelsie Button

A school meal has to do more than fill a student up.

It needs to provide the right nutrition, work within a defined budget, offer food students actually want to eat and fit the way each education site operates. Behind every plate is a complex balance of nutritional standards, cost, choice, service, dietary requirements and student wellbeing.

For Angel Hill Food Co., delivering value in Education Catering means understanding that balance and adapting the service around it.

That starts with listening to each school and understanding what its students need.

 

Understanding What Every Education Site Needs

There is no single model for education catering.

A primary school has different nutritional and behavioural needs from a secondary school. A sixth form or college brings another set of expectations. Special educational needs can also require further consideration around menus, presentation, service and individual dietary requirements.

Our teams work with education sites to understand those differences and build catering around them.

Menu planning considers nutritional requirements alongside what students will actually choose. Cost remains a fundamental part of the equation, while variety, seasonality and the wider dining experience all have a role to play.

The aim is straightforward: provide food that supports students’ health and wellbeing while making every part of the catering operation work for the school.

Putting Nutrition into Everyday Choices

Meeting nutritional standards is essential, but good nutrition also needs to be accessible and appealing.

Our nutrition and culinary teams work together to develop menus that provide a balance of nutrients while introducing students to different ingredients and flavours. That can mean increasing fibre, developing smarter protein options and finding practical ways to bring more nutritious ingredients into familiar dishes.

The approach also changes depending on age.

Younger students may need simpler flavours, familiar dishes and opportunities to try new foods in an engaging way. Older students have different expectations and greater independence in their choices, so menus need to reflect that while continuing to support nutritional goals.

Nutrition education forms part of that wider approach. Through the Goodness concept, our nutritionists Amy Teichman and Hannah Parish ANutr work with schools to help students understand how food can support areas such as brain health, gut health, hormone health and overall wellbeing.

The objective is not simply to tell students what they should eat. It is to help them understand why food matters and give them the knowledge to make informed choices.

Making the Budget Work Harder

Value also has to make sense financially.

Education catering operates within clear cost parameters, meaning our teams have to understand where ingredients can deliver strong nutritional and customer value while remaining affordable.

Pasta Boss is one example of how a concept can be developed with that balance in mind. Pasta provides a practical base that can help keep the average cost per meal down, while each portion can still be developed to meet nutritional targets. Using different sauces, vegetables, proteins and toppings also creates variety without requiring an entirely new menu for every service.

It is a simple example of a wider principle: good value does not mean reducing choice or compromising on quality. It means making considered decisions about ingredients, recipes and portioning so that the available budget delivers as much as possible.

Our teams also use purchasing and operational data to understand demand, helping them make better decisions about production and reduce unnecessary waste.

Variety Keeps Students Coming Back

A nutritious menu only delivers value if students want to eat it.

That is why variety and engagement sit alongside nutrition and cost.

Menu rotation gives students different choices across the term, while theme days create opportunities to introduce new dishes and make the dining experience more engaging. At Kings Norton Girls’ School, for example, a 12-month food plan introduced themed events including Build Your Own Burrito Day and the Academy Cookery Show. The approach helped increase student engagement and contributed to a 15% uplift in daily sales.

These ideas also give catering teams a way to listen to students and respond to what they enjoy.

That feedback matters. When students ask for something different, the best teams are able to adapt, test ideas and understand what works in their particular environment.

The People Behind the Plate Make the Difference

Nothing works without the colleagues delivering it.

Chefs bring the food to life. Operations managers coordinate the service around the needs of each site. Development chefs adapt concepts and recipes. Nutritionists bring specialist knowledge. Education teams listen to customers and help connect all of those areas.

That collective expertise is what allows the service to flex.

It is also why development matters. Through Chef Development and partnerships with education providers such as West Suffolk College, our teams help develop the next generation of hospitality talent. Students have the opportunity to work alongside experienced chefs, build practical skills and understand what professional catering looks like.

The learning works both ways. Education sites give our teams a constant view of changing student expectations, while our development programmes help colleagues continue to build their own knowledge.

Value is About the Whole Experience

The value of an education meal cannot be measured by its price alone.

It is the nutritional value of the food. The cost of delivering it responsibly. The choice available to students. The ability to accommodate individual needs. The time students have to enjoy their lunch. The knowledge that sits behind the menu. The experience created by the colleagues serving it.

Most importantly, it is about supporting students to eat well, feel comfortable and enjoy their time at school, college or university.

That is why flexibility matters so much.

Every education site has its own community, culture and expectations. Our role is to understand those differences and bring together the people, knowledge and tools needed to deliver a catering service that works for each one.

For Angel Hill Food Co., that is what #ForTheLoveOfLearning means: continuing to learn from students, customers and colleagues, then using that learning to put more value on every plate.

Why Local Partnerships Matter

Posted on by Kelsie Button

Great food doesn’t begin in the kitchen. It begins with the ingredients behind it.

Long before it reaches a chef’s chopping board, someone has grown it, harvested it, packed it and delivered it. Behind every meal are producers, growers, suppliers and communities whose work shapes the quality of the food we serve.

As customer expectations continue to evolve, those relationships matter more than ever.

For Angel Hill Food Co., local partnerships aren’t simply about shortening supply chains. They help strengthen communities, support regional businesses, develop future talent and give customers greater confidence in what’s on their plate.

As part of our #ForTheLoveOfLocal campaign, we spoke to Tony Winterbottom, Sales Director for Catering, about why local matters and how it will continue to shape the future of workplace catering.

What Does ‘Local’ Mean to You?

“When people think about local, they often think about where food comes from. That’s important, but it’s only part of the story. For me, local is about creating opportunity.

It’s about investing in growers, producers and businesses within the communities we serve. It’s about helping those organisations develop, creating employment, supporting apprenticeships and giving local businesses the confidence to grow.

At the same time, we’re bringing fresher produce into our kitchens, reducing food miles where possible and delivering better food to our customers.

Ultimately, local benefits producers, businesses, communities and the people who enjoy the food.”

Tony believes that’s exactly where the real value lies.

It is more than fresh food or local produce. It’s about benefiting the local economy, generating jobs, creating opportunities and helping businesses develop. As a major catering organisation, that’s something we absolutely want to promote.

For Angel Hill Food Co., every supplier relationship has the potential to create a wider impact.

Working with regional producers strengthens local economies. As businesses grow, they create employment, develop skills and invest back into their communities.

The result reaches far beyond the kitchen.

Why Has Local Become More Important to Customers?

“Customers understand food differently today,” Tony explains.

“They’re more interested in where ingredients come from, how they’re produced and the story behind them.

There’s now an expectation that food should come from local sources wherever possible.

People recognise that local produce is often fresher, tastes better and supports the communities they live and work in. That shift has accelerated across every sector we operate in, whether that’s workplaces, education or healthcare.”

For customers, quality and provenance increasingly go hand in hand.

What Changes When You Know the People Behind the Ingredients?

This is where Tony believes workplace catering can tell a much richer story.

“When you genuinely know the people behind your ingredients, you know their heritage. You know where the food was grown, who produced it and the journey it’s taken before arriving in the kitchen.

That creates opportunities to tell customers something meaningful about what’s on their plate.

Imagine being able to say today’s vegetables came from a farm just a few miles away. That connection changes how people experience food.”

Understanding provenance doesn’t just strengthen customer confidence.

It gives chefs a deeper appreciation of every ingredient they work with.

How Do You See Local Partnerships Evolving?

Tony believes the next stage will be collaboration.

Rather than expecting every independent producer to develop complex logistics networks, he sees opportunities for regional producers to work together through local supply hubs.

“Smaller growers may not have the infrastructure to supply national caterers on their own.

But by working together through regional networks, they can create opportunities that simply wouldn’t exist individually.

That gives businesses the chance to grow while allowing organisations like ours to bring even more local produce into our kitchens.”

He believes that approach has the potential to strengthen regional economies while creating more resilient supply chains for customers.

What Does Local Mean to You Personally?

After more than three decades in catering, Tony’s answer comes back to one thing.

Quality.

“After more than 30 years in catering, local partnerships represent what quality means to me.

Better ingredients. Better produce. Better food on the plate.

Knowing where our food comes from gives confidence to our chefs, reassurance to our customers and recognition to the people who’ve produced it.

That’s why local matters. Not because it’s fashionable, but because it helps us serve better food while supporting the communities behind it.”

Local partnerships don’t happen by accident.

They are built over time, strengthened through trust and sustained through shared success.

Every producer, supplier, college and community partner plays a role in shaping the food we serve.

Because great workplace catering starts long before the kitchen. It starts with the people behind every ingredient.

The People Behind Every Plate

Posted on by Kelsie Button

Long before ingredients reach the kitchen, there are growers harvesting seasonal produce, suppliers refining their craft, educators developing future chefs and colleagues building relationships that strengthen the communities where they work. 

These partnerships shape every stage of the food journey. They influence the ingredients our chefs cook with, the skills they continue to develop and the experiences delivered to customers every day. 

The quality of our food is shaped by the people behind it. Every local supplier, education partner and producer brings knowledge, expertise and pride that strengthens the service we deliver. Investing in those relationships helps us build more resilient supply chains, develop future talent and create lasting value in the communities where we operate. That’s how stronger partnerships become better food experiences.

Henry Watts, Managing Director

Building a Stronger Local Supply Network

Every ingredient has a journey. 

Understanding where food comes from gives chefs a greater appreciation of the work behind every plate, while strong supplier relationships create consistency, resilience and the flexibility to respond to changing customer needs. 

Across Angel Hill Food Co., local partnerships are embedded throughout our supply network. NCB sources fresh produce and meat through suppliers closest to the sites they serve, while Kale & Damson, based near Cambridge, supports our kitchens with regional produce. West Country Milk works with local and regional dairy suppliers, Samworth Brothers supplies sandwiches to our Ipswich Head Office from its Bury St Edmunds depot, and Bidfood operates depots within 29 miles of every catering site, helping maintain responsive, efficient deliveries across our business.

These partnerships give our chefs confidence in the ingredients they use while strengthening the regional businesses and communities that support them. 

Relationships like these allow our culinary teams to learn directly from producers, understand provenance and build menus with confidence in the ingredients they use. 

As customer expectations continue to evolve, knowing where food comes from has become an increasingly important part of creating workplace dining experiences that are authentic, seasonal and high in quality. 

Local partnerships create value at every stage of the journey. They strengthen our supply chain, support regional businesses, give our chefs a better understanding of the ingredients they use and help us deliver better food experiences for our customers.

Tony Winterbottom, Sales Director

Developing Tomorrow’s Chefs

The future of hospitality depends on the people entering the industry today. 

Angel Hill Food Co. works closely with education partners to help students bridge the gap between college kitchens and professional catering environments. 

Earlier this year, nine catering students from West Suffolk College joined our Chef Development team for a filled pasta workshop, learning fresh dough techniques, preparing fillings and developing sauces alongside experienced chefs. 

The workshop was designed to build practical skills while giving students an insight into the standards, pace and teamwork required in a professional kitchen. 

The partnership continues later this year with a butchery workshop, giving students further opportunities to develop techniques that support their transition into industry. 

Supporting future chefs strengthens the wider hospitality sector while helping ensure valuable skills continue to develop within local communities. 

Every opportunity to work alongside experienced chefs helps build confidence as well as capability. By working with education partners, we’re giving students practical experience, exposing them to professional kitchens and helping them develop the skills they’ll need as they begin their careers. Investing in future talent is one of the most important ways we can support the long-term success of our industry.

Dawn Whitworth, People Development Manager 

Learning Beyond the Kitchen

Professional development doesn’t stop once a chef joins the business.

Each year, Angel Hill Food Co.’s Culinary Classroom programme gives a group of chefs the opportunity to step away from day-to-day operations and explore the wider food journey.

This year, 12 chefs are taking part in the programme, visiting producers, manufacturers and industry partners to better understand ingredients, supply chains, sustainability and culinary innovation.

Recent visits have included Unilever, where chefs explored stocks, sauces and flavour development, alongside Oaklands Fruit Farm in the Vale of Evesham. There, chefs learned how seasonal strawberries are grown, harvested and handled before reaching commercial kitchens, gaining first-hand insight into the expertise behind every crop.

Experiences like these deepen chefs’ understanding of provenance while strengthening the connection between field and fork.

Great chefs never stop learning. Culinary Classroom gives our chefs the opportunity to step outside their own kitchens and understand the journey behind the ingredients they work with every day. Visiting farms, producers and manufacturers builds knowledge that can’t be learnt from a recipe. It develops curiosity, strengthens technical understanding and gives our chefs fresh ideas they can bring back into kitchens across the business.

Chris Ince, Chef Director

Stronger Partnerships, Stronger Communities

The partnerships behind Angel Hill Food Co. extend beyond ingredients.

They connect producers with chefs, education with employment and local expertise with national capability.

Every workshop delivered, every supplier relationship developed and every learning opportunity created contributes to something much bigger than a single meal. Together, they help strengthen local businesses, develop future talent and create opportunities that remain within the communities where we operate.

That collective approach continues to shape how Angel Hill Food Co. develops its services, supports customers and invests in the future of hospitality.

Every experienced chef started by learning from someone else or finding inspiration from something or someone. Creating opportunities for students to work alongside our culinary teams helps bridge the gap between education and industry, giving them practical experience, confidence, and a clearer understanding of what a career in hospitality can offer. Investing time in future talent is one of the most important investments we can make, not just for Angel Hill Food Co., but for the future of our industry.

Martyn Stockwin, Business Director 

Food Concepts: Spotlighting Match Day Wraps 

Posted on by Kelsie Button

Bringing Global Flavours to the World Cup

As the 2026 FIFA World Cup kicked off on 11 June, customers across Education and Business & Industry can experience the excitement of the tournament through Match Day Wraps. 

Created by Company Development Chef Josh Blakemore as part of this year’s Education marketing programme, Match Day Wraps celebrates participating nations through a series of inspired fillings, transforming iconic dishes and flavour profiles into hot grab-and-go favourites. 

Designed to create excitement and encourage discovery, the concept combines familiar favourites with international influences, bringing a taste of the tournament to every bite. Following its success in Education, the concept has also been adopted across Business & Industry by Company Development Chef Matt Chapman, helping to bring the World Cup to life for workplace customers across the business. 

Six Countries, Six Flavours

Each wrap takes inspiration from dishes associated with competing nations, giving sites a different feature every week throughout the tournament. 

  • Japan→ Inspired by Katsu Curry
    Katsu chicken with shredded cabbage and cucumber
  • England→ Inspired by Fish and Chips
    Fish and chips with chip shop curry mayo

  • Republic of Korea →Inspired by Korean BBQ
    Korean BBQ chicken with Asian slaw

  • Argentina → Inspired by Chimichurri Chicken
    Chimichurri roasted chicken with crispy rosti, roasted corn and chilli and garlic mayo

  • Mexico→ Inspired by vibrant street food flavours
    Mexican orange chicken with salsa and peppers

  • Portugal→ Inspired by piri piri chicken
    Crispy chicken with diced potatoes and piri piri mayo 

Sites are encouraged to feature one wrap each week throughout the six-week tournament, creating a rolling programme of global flavours inspired by the competing nations. 

Creating Excitement Around Food

For Company Development Chef Josh Blakemore, the World Cup presented the perfect opportunity to bring something different to menus while encouraging pupils to explore new flavours. 

A big part of my role is to create new, exciting food options for our secondary and primary school pupils. I really enjoy the buzz created around the World Cup and saw a perfect opportunity to create some fun, exciting hot wrap fillings based around countries competing in the World Cup. 

Sites will feature one wrap per week for the six weeks that the competition is on. The featured countries are England, Argentina, Portugal, Mexico, Japan and the Republic of Korea.”

Josh Blakemore, Company Development Chef 

The concept also demonstrates how great food ideas can work across multiple sectors. By bringing Match Day Wraps into Business & Industry environments, Matt Chapman has helped extend the concept’s reach, giving workplace customers the opportunity to enjoy globally inspired flavours while celebrating one of the world’s most recognised sporting events. 

Bringing the Tournament to Life

Match Day Wraps has been designed to work perfectly from hot grab-and-go counters, although sites have the flexibility to choose the best approach for their customers. 

By combining globally inspired flavours with familiar formats, the concept creates a simple and engaging way for sites to celebrate the World Cup, drive participation and bring customers together through food throughout the tournament. 

Bang In Some Beans: The Small Change Making a Big Impact 

Posted on by Kelsie Button

Working predominantly within the education sector, my focus is simple: keep school food relevant, exciting, and on trend. That means developing new recipes, introducing fresh concepts, and supporting our teams on the ground to deliver food that pupils choose, enjoy and come back for. 

But the reality is, encouraging healthier eating habits in schools isn’t straightforward. 

Tight budgets often mean that healthier options are perceived as more expensive, leading many to fall back on familiar, less nutritious choices. At the same time, there’s a gap in nutrition education. Students don’t always understand how food impacts their energy, concentration, and overall wellbeing. Add to that the influence of social media, advertising, and habits formed at home, and you begin to see the scale of the challenge. 

That’s why partnerships matter. 

Driving Value with Bidfood

Our partnership with Bidfood plays a critical role in how we approach food, nutrition, and supply. Having access to high-quality, nutritionally balanced ingredients through a reliable supply chain gives our teams the confidence to plan menus effectively and consistently. 

Beyond supply, Bidfood brings real expertise. Their range includes healthier options, allergen-controlled products, and specialist dietary solutions, allowing us to cater to diverse needs across our schools. More importantly, we work closely with their development chefs to stay ahead of trends and continuously improve what we offer. 

A great example of this collaboration in action was our first-ever Angel Hill Live event. Bidfood played a pivotal role, engaging directly with our teams, sharing insights, and helping reinforce our brand standards. The result? Better-informed teams, stronger consistency across sites, and ultimately, a better experience for our customers. 

Why We’re Backing ‘Bang In Some Beans’

The collaborative mindset is what led us to support Bidfood’s Bang In Some Beans campaign as a Keen Bean Pledger. 

At its core, the campaign is about encouraging people to eat more beans for good reason. Beans are high in protein, rich in fibre, great for heart health, and significantly more sustainable than many animal-based foods. They also offer a cost-effective solution at a time when budgets, both at home and in schools, are under increasing pressure. 

For us, it’s a natural fit. We’re always looking for ways to improve our offer and help our customers make healthier choices. 

In practice, being a Keen Bean Pledger means integrating beans more widely across our menus. We’re expanding the range of bean-based ingredients available in our sites and developing fully costed recipes that make beans a seamless part of everyday dishes – from lasagnas and curries to pies and bakes. 

Making Beans Work in Real Kitchens

Introducing healthier ingredients only works if they’re accepted, that’s where creativity comes in. 

Our teams are bringing the campaign to life with dishes like Caribbean chicken and bean salad with orange and lime dressing, BBQ chicken and bean pizza wraps, and even chocolate butterbean brownies. The key is making beans feel like a natural part of the dish, rather than the headline. 

In fact, one of the most effective approaches we’ve seen is to lead with the dish, not the ingredient. Pupils can be cautious about unfamiliar ingredients, so we focus on flavour, familiarity and dishes they already enjoy. Tasting tables allow them to try recipes before knowing exactly what’s in them, and the feedback has been incredibly positive. When beans are used well, pupils don’t question it, and dishes perform just as strongly as before. 

Why Beans Matter Now More Than Ever

From a nutritional perspective, beans are a powerhouse. They support growth and development, aid digestion, and help maintain energy levels throughout the day. But just as importantly, they support our environmental goals. 

Beans have a much lower carbon footprint than many animal-based proteins. By increasing their use, we’re not only improving diets but also reducing the overall environmental impact of our menus. 

And in today’s climate, cost is a major factor. With ingredients like beef mince seeing significant price increases, beans offer a more affordable, sustainable alternative without compromising on taste or nutrition. 

A Shift in Mindset

What’s been most rewarding is seeing how both our teams and pupils have embraced this shift. It’s proof that change is possible when it’s approached in the right way. 

Personally, this campaign has changed how I think about food, not just professionally, but at home too. As a father, I’ve started introducing more beans into family meals, helping my own children build familiarity with them early on. 

Looking Ahead

For schools and partners, the opportunity is clear: build on this momentum. Expand the role beans play across menus, continue helping pupils engage with healthier choices, and create more opportunities to make nutritious food appealing, familiar and easy to choose. 

This is something we’re committed to pushing even further: developing new recipes, launching exciting pop-ups through our Goodness brand, and shaping a grab-and-go offer that reflects the high street, with better nutrition at its core. 

Because ultimately, this is about more than just beans. 

It is about supporting pupils to make healthier choices, expanding food education, and creating a school food culture that helps healthier habits take root. 

Food That Shapes Futures: Why Education Catering Demands Its Own Approach

Posted on by Kelsie Button

Catering in education is unlike any other environment, schools, academies, sixth form venues and colleges are communities with their own culture, place, settings with high demands and expectations. Pupils, students require menu offerings that fuels learning, supports health, wellbeing within a packed scheduled day of only around five to six hours. This makes the education sector catering very different from workplace restaurants or commercial venues, menus and service styles are shaped by government food legislation, building designs and in some cases minimum morning break & lunch service times!

Angel Hill Food Co. works closely with all our customers, principals and headteachers within this sector to deliver a menu offering that supports every part of the education day whilst working within the parameters of regulations and within the financial budget agreements. Our passionate, professional, competent and committed catering teams balance nutrition, value, seasonality and taste while adapting to the realities of a busy academic environment, this proactive relationship, partnership results with listening to our education contract populations, responding efficiently and designing menus that not only meet the needs of diverse local communities across the united kingdom but exceeds expectations over the school academic calendar.

A Framework Built for Learning

Part of our customer promise, and service level agreements includes delivering the School Food Plan, which defines specific nutritional standards, calorie levels and compliant ingredients which most commercial and workplace settings do not face the same level of regulation. Regional Operations Director Mark Argent explains,

This is impetrative our business, supports and deliveries compliance daily, compliance sits alongside a wide range of dietary requirements, allergies and intolerances and is paramount within our business model.

Menus must therefore be safe, nutritious and inclusive, while still feeling familiar and welcoming to students

Menu fatigue from reception pupils to year 13 students and mature adults is a challenge across this exciting and fulfilling sector, one solution includes the ongoing review of the High Street, world cuisine trends and offerings with our operational, contract and our development chef teams. Food ingredients are reviewed, developed to support compliance, seasonality including effective changes to the recipe variations, food preparation & cooking practices.

Creating Food Pupils, Students and Adults Want to Eat

Taste and enjoyment are crucial to the lives of our school populations, should any pupil or student experience a negative morning break or lunch service regarding product, menu content and dining environment, this will affect their concentration and behaviour throughout the study day. Kevin explains:

We will not allow a student or pupil to go back into study lessons hungry, because the impact can be significant on their day.

Angel Hill balances taste, nutrition and affordability through close collaboration between development chefs, the extensive nutrition team and contract teams. Seasonal ingredients, UK sourcing where possible with a blend of core menus, traditional, specifically dining with flexible concepts help keep food fresh, varied and appealing.

Our approach respectfully is simple, our recipes are fresh, vibrant, seasonal and varied, and reflect what students want delivered with care, attention and pride!

Traditionally the two or three-week menu cycles give structure, while food concepts and themed days add excitement, fun and supports the menu development whilst growing engagement with our customers.

Understanding Each School Local Community

No two education environments are the same, demographics, culture, facilities and daily routines vary widely, even within a few miles within our business.

“Every school, academy, college is different, for example we currently service two schools three miles apart and the menus are rather different due to the ethnicity of the students,” says Kevin. “Angel Hill adapts the bespoke menus and services required to suit each customer’s needs.”

This local understanding supports our partnership at the centre of Angel Hill’s catering offer and services. Our colleagues design menus with each school, shaping the right balance of dishes and ensuring agreements in line with local expectations, examples include how some customers require self-service, others need grab-and-go, and many require themed events that link to curriculum activities. The tailor-made strategy and ethos again forms part of our business delivery.

Our company partnership guides our menu development; however, ongoing decisions are rooted in detailed, recorded conversations, solutions with the schools, colleges populations, parents, guardians with interaction in some cases with catering consultants.

Working Within the Realities of the School Day

Our sector locations face challenges that commercial kitchens rarely experience, for example, break times can change with little or no notice due to school scheduling variations, dining spaces in some cases are limited regarding the number of students flows of traffic, service windows are short, sometimes just 15 to 20 minutes, and the academic calendar means teams operate up to only 190 days a year.

Mark highlights one example: “some dining halls are very small for the number of students who come through and are not always fit for purpose, however or clients require everyone served in 15 to 20 minutes…we adept a ‘less is more menu concept’, delivering a bespoke range of limited quality products rather then mass produced poor standard menu offerings.

This is where operational excellence matters, Angel Hill supports each location with tailored plans: from queue management, service flows to training colleagues on new concepts, refreshing counters and introducing self-service to reduce bottlenecks as part of our ongoing solution programme.

Food That Makes a Difference

The impact of education catering goes beyond lunchtime, It shapes how customers feel during the day, helps them engage in learning and strengthens the relationship between schools, colleges and families.

Mark shared an example from a school that shifted from an in-house operation, fryer-led limited menu offers to a fresh, seasonal, balanced, varied service using traditional, compliant cooking practices. Within a half term period, the food represented a prestigious yet deliverable menu offering. Introduction to ‘Self-service, full high street style deli options, introduction of the freshly made seasonal products helped transform the environment, the dining space changed, queues moved faster, and the food reflected what students desired in line with the school food plan menu guidance, on-going success supported the schools ambitions for a 100% population dining uptake daily and exceeding the commercial financial model.

People at the Heart of the Service

Excellent, consistent and respected education catering requires great professional, caring and passionate people. A great and powerful story includes Victoria Beecham, who began her career with Angel Hill as a supervisor in a secondary school setting and is now not only leading a large school contract as the senior catering manager but supports the food technology curriculum delivering lessons throughout the school term.

Kevin describes her impact: “the enthusiasm, hard work and can-do attitude shines through which is reflected with this added value aspect to her work ethos to our client, we see an exciting future for Victoria within our business and is a great ambassador for Angel Hill and inspiring to our future team leaders.

This commitment reflects Angel Hill’s wider approach to our team, we invest in all of our colleagues, value their insight and encourage them to build strong relationships with our customers. Schools require partners, not providers or contractors, and our teams play a central role in creating that trust every day.

Evolving With the Sector

Pupil and student expectations are increasing each term, Parents require healthier choices with value for money offers, Education leaders want efficient, well-run services that support the wider study day.

Angel Hill evolves by staying on trend, communication is key, bespoke our menu offer for students and staff across all locations within this every growing sector.

From menu innovation, service and environment improvements and developments, the aim is always the same: delivering amazing food that supports learning, wellbeing and community, whilst delivering a WOW factor daily!

Big Carbon Kick Out: Rethinking Everyday Food Choices

Posted on by Kelsie Button

A Practical Approach to Lower Carbon Food

Big Carbon Kick Out is built on a clear idea. Lowering the carbon impact of food should not rely on asking people to change their habits. It should come from improving the dishes they already enjoy. Led by Executive Development Chef Matthew Vernon, the initiative focuses on making small, practical changes within familiar menus. The aim is to deliver meals that meet customer expectations while reducing their environmental impact in a way that feels natural. Across Angel Hill Food Co. locations, this approach has already led to carbon savings of 112,929.9 kg CO₂e. This is equivalent to around 287,583 miles driven in a standard petrol car. In total, 38,387 lower carbon dishes have been served. These figures show what is possible when everyday decisions are approached differently.

Why Familiarity Matters

For Matt Vernon, success starts with understanding how people choose their food. Customers tend to return to meals they recognise. Asking them to move away from those choices can create a barrier. Instead, Big Carbon Kick Out focuses on keeping those dishes on the menu, while improving how they are made. Recipes such as lasagne, cottage pie and beef chilli have been carefully adjusted through testing and feedback. The updated versions replace the originals, maintaining taste, portion size and value while lowering carbon impact. This approach removes the need for customers to make a conscious trade off. The better option becomes the standard option.

If you start by asking people to change what they eat, you create resistance. If you improve what they already enjoy, the change happens naturally.

Matt Vernon, Executive Development Chef

Designing Change Into the Dish

A key principle of the initiative is that sustainability should sit within the food itself, not alongside it. The Angel Hill hybrid burger is a strong example of this thinking. By combining beef with plant based ingredients, each serving reduces emissions by around 1.66 kg CO₂e. It still delivers 16 g of protein per 100 g, contains less saturated fat, includes added fibre and remains free from common allergens. The dish looks and feels familiar. The difference sits in how it is made. This model can be applied across menus. When the change is built into the recipe, uptake follows without the need for additional messaging or pressure.

What the Data Shows

The results from across Angel Hill sites provide a clear picture of how this approach works in practice.
Lower carbon dishes have been introduced across nearly 300 locations, with varying levels of uptake. Some sites serve smaller volumes, while others see higher demand. When combined, these contributions create a meaningful overall impact. Patterns in the data also reflect how customers engage with food throughout the year. Demand increases during busier periods, particularly in spring and summer, when outdoor events and barbecues are more common. These moments offer greater opportunities to reduce emissions, especially in areas where meat consumption is typically higher. The consistency between operational experience and reporting gives confidence that the approach is both practical and scalable.

Making Carbon Easier to Understand

Communicating carbon impact remains an important part of the initiative. Measurements such as kg CO₂e can be difficult to interpret in isolation. Translating those figures into mileage equivalents helps make them more relatable. Comparing a dish to the distance driven in a petrol car provides a clearer sense of scale. This approach supports more informed conversations with customers and helps build awareness of the impact of different ingredients, particularly beef.

Supporting Kitchens to Deliver

For kitchen teams, Big Carbon Kick Out is designed to work within existing operational and commercial pressures. Adjusting ingredient balance can reduce reliance on higher cost items, creating more flexibility to refine recipes. Portion sizes remain consistent, and value is maintained for customers. In some cases, this also supports improved margins. The focus remains on delivering good food that works in practice. Sustainability is part of that outcome, not a separate objective.

A Simple Principle

At its core, Big Carbon Kick Out is about making change feel straightforward. Customers are not asked to rethink their eating habits. Teams are not required to overhaul their operations. Instead, small improvements are made within familiar structures, allowing better choices to become part of everyday routines. As Matthew Vernon puts it, “Good food comes first. When you get that right and reduce the carbon impact at the same time, it becomes part of how you cook, not something separate.”

Chef of the Year takes centre stage at Angel Hill Live

Posted on by Natalie Redington

Angel Hill Food Co. chefs from across the UK came together at Grand Station, Wolverhampton, on 20th March, to compete in the Chef of the Year 2026 competition – a central part of the first Angel Hill Live event.

Led by Executive Development Chef Dan Farrand, the competition reflected the pace and pressure of real service. A live cook-off saw finalists prepare and present their dishes in front of peers, partners, and an expert judging panel, demonstrating how culinary skill translates into consistent, high-quality food across diverse sites.

Chef of the Year finalists: Jenny Brown, Jamie Carless, Tom Ware, Tristen Cleveland, Anthony Clark and Darren Barnes.

 A platform for culinary standards

The Chef of the Year competition is a key part of the Angel Hill calendar. It recognises the role chefs play in delivering food that meets customers’ expectations every day, while also creating a space to collaborate, develop new ideas and raise standards across the business.

Six finalists reached the 2026 final:

  • Anthony Clark
  • Jennifer Brown
  • Jamie Carless
  • Tristen Cleveland
  • Tom Ware
  • Darren Barnes

Judged by industry expertise

The final was assessed by a panel combining sector experience and supplier insight, consisting of:

  • Wayne Wright – Culinary Development Chef, Bidfood
  • Dr Shelly Nuruzzaman – Founder and CEO, Bang Curry
  • Stuart Nisbet – Food Development Director, Tugo Food Ltd.

Judges focused on key criteria including taste and flavour, technical skill, and overall execution. They assessed each dish against both culinary standards and the realities of delivery in a contract catering environment.

Cooking under pressure

Working within a live cook-off format, overseen by Dan Farrand, finalists prepared their dishes under time constraints, reflecting the demands of day-to-day catering operations. Therefore, each dish had to demonstrate consistency, clarity, and scalability, while maintaining quality and presentation.

Runner Up dish, Confit Salmon & Thai Red Curry Broth, by Tristen Cleveland

Third Place dish, Smoked Haddock & Chive Fish Cakes, by Jennifer Brown

Chef of the Year 2026: Jamie Carless

Jamie Carless, Chef Manager at Alloga, secured the Chef of the Year 2026 title with a performance that combined creativity and a clear understanding of modern food expectations.

His winning dish, Cauliflower Three Ways, demonstrated a confident approach to plant-forward cooking. Moreover, the dish balanced flavour, texture and presentation, while remaining practical for delivery in a catering environment.

Tristen Cleveland, Executive Chef at Ocado Apollo Court, secured second place with Confit Salmon & Thai Red Curry Broth. Jennifer Brown of Sarum Academy placed third with Smoked Haddock & Chive Fish Cakes.

The judging panel recognised the overall standard of the competition, with each finalist demonstrating strong technical ability and thoughtful menu development.

Jamie Carless’s winning dish: Cauliflower Three Ways

Jamie Carless, 2026 Chef of the Year winner

Strengthening capability through people and practice

The competition highlighted the depth of culinary talent across Angel Hill Food Co. It also reinforced the importance of continuous development, with Dan Farrand supporting chefs in refining their skills and translating ideas into practical delivery.

Moreover, events such as Angel Hill Live create a setting where colleagues and partners come together to share knowledge, test new concepts and also strengthen ways of working.

By focusing on real service outcomes, the Chef of the Year competition supports consistent standards, encourages innovation and strengthens the overall food offer delivered to customers.

Looking ahead

Following the success of its first year, Angel Hill Live will continue to provide a platform for development, collaboration and progression in the years to come.

The Chef of the Year competition remains central to that approach, giving chefs across the business the opportunity to build their capability and contribute to the future of food at Angel Hill Food Co.