Category: ESG

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.

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.

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.