Category: Our People

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 

From New starter to Competition Winner: Daisy Smith’s Story

Posted on by Kelsie Button

Building a Career Through Craft and Consistency

Daisy Smith works as a pastry chef with Angel Hill Food Co., preparing fresh bakery products and supporting menu development across her site. Her role combines precision, pace, and creativity, with a clear focus on delivering food that people value and enjoy.

She joined Angel Hill Food Co. three years ago after moving from a role in a nursery. The change brought new challenges, but it also created an opportunity to build a career around her passion for food.

I genuinely care about my role, and I want to do better every day. I love making things that I know people are going to enjoy.

Bringing Ideas to Life Through Angel Hill Live

Daisy recently supported Angel Hill Live, working alongside colleagues to deliver a demonstration on new addition to the Angel Bakehouse recipe catalogue – ‘Dough’. The session focused on fresh dough products, including focaccia, bread rolls, and pizza, using recipes designed for practical use across different environments.

The recipes are simple to recreate, but they still deliver on taste. That makes a real difference, because sites can use them across sectors, whether that’s business and industry or education.

The demonstration brought culinary classroom development into a live setting, showing how fresh products can be delivered efficiently while maintaining quality and consistency.

Bringing colleagues together in one space also strengthened collaboration.

“Having everyone together made a big difference,” she says. “You could see how passionate people were, and it created a really positive atmosphere.”

A Team Built on Support and Shared Growth

Daisy works within a predominantly female team, where collaboration and shared development are part of daily working life.

“We all want the best for each other,” she explains. “Everyone has different strengths, and we make sure people have the chance to show what they can do.”

This environment supports both individual progress and team performance, helping colleagues build confidence and develop their skills over time.

Recognition Through the Best Homebakes Competition

Alongside her day-to-day role, Daisy entered the Best Homebakes competition in the traybake category. She chose to submit her Lotus Biscoff brownie, a recipe she has refined through her work on site.

“It’s one of my favourite things to make,” she says. “It’s always been popular where I work, so I felt confident putting it forward.”

Her entry went on to win the category, recognising both her technical ability and creativity.

Winning has given me confidence to trust my own recipes, it’s reassuring to know that something I enjoy making is also recognised by others.

Continuing to Develop and Improve

Daisy remains focused on building her skills and contributing to the wider team.

“I want to keep pushing myself and moving forward,” she says.

Her journey reflects how Angel Hill Food Co. supports colleagues to develop, share ideas, and deliver consistent outcomes for customers. Through a combination of skill, creativity, and teamwork, Daisy continues to play a key role in creating food that works across a range of environments.

Chef of the Year: Skill, Focus and Creativity in Action

Posted on by Kelsie Button

Jamie Carless manages catering operations at Cencorca – Alloga in Derby, leading day-to-day service while maintaining high standards across a busy environment. He joined Angel Hill Food Co. nearly two years ago and has since built a strong reputation for consistency, development, and performance in the kitchen. 

It’s because of this meticulous, creative, and resilient approach that Jamie was recognised as the 2026 Angel Hill Chef of the Year, following a competitive process that tested technical skill, planning, and delivery under pressure. 

Building Confidence Through Development

Jamie’s route into the competition was shaped by his time in the Culinary Classroom, where structured learning and practical challenges helped sharpen his approach. 

Working closely with development chef Matt Vernon, Jamie took part in a series of cooking challenges that built both confidence and competitive focus. Entering Chef of the Year became a natural next step. 

The Culinary Classroom gave me the confidence I needed to take my culinary skills to the next level. Once I knew Chef of the Year was coming up, I wanted to be part of it straight away.

Jamie explains. 

The experience reflects how Angel Hill Food Co. supports colleagues to develop their skills in real environments, combining practical learning with opportunities to apply it in high-pressure situations. 

A Dish Designed to Stand Out

Jamie’s winning dish, cauliflower presented three ways, brought together technique, flavour, and a clear point of difference. The plate included cauliflower arancini, cauliflower steak, Korean-style fried cauliflower, sweetcorn purée, gochujang ketchup, Asian pickles, and Thai basil oil. 

The concept drew on Jamie’s experience as a head chef in Australia, where Asian influences shaped his approach to flavour and balance. 

Choosing a plant-based dish created more flexibility in both cost and creativity. It also aligned with a wider focus on sustainability and ingredient use, placing vegetables at the centre of the plate. 

“I wanted to do something different. Using vegetables as the focus gave me more room to be creative, and it fits with how we’re thinking about food and sustainability,” he says. 

This approach reflects how teams across Angel Hill apply practical thinking to menu design, balancing quality, cost, and environmental considerations to deliver strong outcomes for customers. 

Performing Under Pressure

Finalists were given one hour to prepare and present their dishes, following a submission and selection process that included strict cost controls and time for practice. 

For Jamie, the challenge was as much about managing pressure as it was about cooking. 

The time leading up to the competition proved the most demanding. Once service began, focus and preparation took over. Attention narrowed to the task, with the final moments of plating bringing the greatest intensity as judges and colleagues gathered to watch. 

Despite strong preparation, the result remained uncertain until the final announcement. Competing against experienced chefs, including previous winners, raised the standard and reinforced the need to deliver at pace and under scrutiny. 

A Result Shaped by People and Support

Jamie credits the support around him as a key factor in his performance. From colleagues in the Culinary Classroom to operational teams and peers across the business, encouragement and shared experience played an important role. 

That sense of unity continued beyond the competition. Messages of support from across Angel Hill highlighted the strength of the culture and the way colleagues recognise each other’s efforts. 

Extending Performance Beyond One Competition

Following his Chef of the Year win, Jamie went on to compete at Salon Cullinarie gaining further experience in a more complex and demanding environment. 

Competing alongside Andre Alto, the duo adapted to new formats, unfamiliar ingredients, and tighter timeframes. The experience required quick decision-making, technical flexibility, and resilience. 

It also reinforced the importance of preparation, collaboration, and continuous learning. 

Creating Opportunities Through Commitment

Jamie’s progress highlights how colleagues can build capability by engaging fully with the opportunities available. Training, competitions, and day-to-day operations all contribute to long-term development. 

His focus remains on continuing that journey, entering future competitions and refining his skills further. 

For others considering taking part, his advice is clear:

Go for it. You’re pushing yourself, learning, and doing something that not everyone is willing to step up and try. That’s something to be proud of.

Delivering Outcomes That Matter

Jamie’s achievement demonstrates what happens when skill, preparation, and support come together in the right environment. 

Through development programmes, strong operational teams, and a culture that encourages progression, Angel Hill continues to create the conditions for colleagues to perform at their best. 

That focus supports better outcomes for customers, stronger teams, and consistent delivery across every location. 

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.

Designing Inclusive School Menus to Support Neurodiversity

Posted on by Kelsie Button

Amy Teichman, Head of Nutrition at Angel Hill Food Co, and Hannah Parish, Nutritionist, work across education settings to shape school food that supports both well-being and performance. Their work focuses on helping students understand the nutritional value of their choices while ensuring that menus are accessible, inclusive, and practical in busy school environments.

In an article for Neurodivergence Week, Amy and Hannah reflect on the day-to-day realities of school catering and how different students respond to food and to the dining environment.

For neurodiverse students in particular, lunchtime can feel busy and overwhelming. Our role is to work closely with our teams and education partners to reduce that pressure and make food more accessible.

Says Amy.

Working with Teams to Understand Student Needs

Amy and Hannah work directly and collaboratively with chefs, catering managers and school leaders to understand the needs of students and where challenges may arise.  This may be how menus are written, how food is presented, or how choices are communicated during service.

“By working directly with colleagues on site, we adapt our approach in ways that reflect the reality of each school. It also gives teams the confidence to make small, practical changes that improve the experience for students,” Amy says.

Making Menus Clearer and More Accessible

Focus is given not only to what is on the menu, but how it is understood. For some students, this means providing clear descriptions and avoiding busy layouts which could otherwise lead to making choosing a meal more difficult. Using descriptions such as “crunchy, “mild”, or “smooth” helps students understand what to expect before they reach the counter.

Amy adds, “We also introduced visual menus in some of our schools to support students who may struggle with reading. These provide a clear and simple way to recognise meals, helping students make choices more independently and with greater confidence.”

Where possible, menus are shared beyond the dining hall, including online and in other areas of the school. This gives students time to review their options in a calmer environment before entering a busy space.

Supporting Choice Without Adding Pressure

We work with our catering teams to ensure there are always familiar or simpler options available alongside the wider menu. This gives students a dependable choice while still encouraging them to explore something new.

Providing a dependable choice gives students reassurance, while space to explore something new builds confidence. Taster portions support this, allowing students to try different foods without committing to a full meal.

Creating that balance is key. Students need to feel confident in what they are choosing, while still being supported to access nutritious meals.

Hannah Parish adds.

Creating Better Experiences for all Students

The changes we make to support neurodiverse students have a wider impact.

Clear, accessible menus improve the experience for all students. Service becomes more efficient, queues move more smoothly, and students have more time to relax during their break.

For our colleagues, it also creates clarity and consistency in how menus are presented and explained, which supports smoother day-to-day delivery.

Continuing to Evolve Inclusive Menu Design

“This is ongoing work for us. Hannah and I continue to learn from our teams and from students themselves. That insight helps us refine our approach and identify where we can go further,” adds Amy.

Angel Hill Food Co. remains committed to developing and providing inclusive menus that ensure students and schools feel supported. By working closely with colleagues and education partners, we create dining experiences that are accessible, practical, and supportive for every student.

International Women’s Day: Celebrating the Women of Angel Hill Food Co.

Posted on by Kelsie Button

Angel Hill Food Co. colleagues support customers in busy kitchens, hospitality spaces and workplace restaurants every day. Their work requires skill, resilience and care. It creates environments where food brings people together and where customers and communities feel welcome.

This International Women’s Day, we are recognising the women across our catering teams who contribute to our success, develop others and lead with confidence.

International Women’s Day is a chance to recognise the contribution women make across our industry.

Across Angel Hill Food Co, many of our kitchens and teams are led and supported by talented women who help deliver a service that schools and students rely on every day. Their professionalism, care and commitment shape the experience our customers see.

When colleagues feel respected, supported and empowered to grow, it strengthens our teams and helps us deliver the best outcomes for the communities we serve.

Henry Watts, Managing Director, Angel Hill Food Co.

Jennifer Brown, Catering Manager

What inspired your career in catering?

For Jennifer, it started with a love of food and the way it brings people together. That sense of connection became the foundation of her career.

As she progressed, learning from others played a key role. Different roles, constructive feedback and strong working relationships shaped her development. She believes you only get out what you put in, and that mindset has guided her growth into a leadership role.

How have you supported others, and how has that helped you grow?

Jennifer leads by example. Supporting colleagues has strengthened her communication skills and patience, particularly when working with different personalities.

She finds it rewarding to see others succeed. Sharing knowledge and helping colleagues build confidence has sharpened her leadership skills in return.

How does investing in people create stronger teams?

“I believe that giving time and encouragement builds trust. When colleagues feel listened to and valued, they gain confidence. That confidence creates a positive working environment where people feel supported and empowered, leading to stronger teamwork and better outcomes for customers.”

Angela Urwin, Operations Director for Catering

What inspired your career in catering?

Angela’s interest began at home, baking with her mother. A Saturday job as a waitress strengthened her ambition. Watching chefs at work, she decided to follow that path.

She began college at 16, gaining City and Guilds qualifications alongside specialist training in cake decoration and confectionery finishing. Early hotel roles required resilience and confidence while working in male-dominated kitchens. She adapted and progressed through bakery roles, Chef Manager positions, larger contracts and operations leadership.

Fourteen years ago, she became Operations Director, a position she continues to hold. She credits hard work, courage and taking ownership of her development for her progression.

How have you supported others, and how has that helped you grow?

Angela coaches her teams to strengthen financial awareness, deliver KPIs and support sustainable performance.

She encourages colleagues to build their profiles and take responsibility for their development. In her view, leaders are only as strong as the teams around them. Investing in others strengthens the whole business.

How does investing in people create stronger teams?

“I promote freedom within a clear framework, encouraging colleagues to be brave, take ownership and learn from experience, with guidance in place. Training and coaching build confidence and resilience, leading to stronger collective performance and improved outcomes for customers.”

Angela Urwin, Operations Director

Jennifer Brown, Catering Manager

Hannah Parish, Nutritionist

What inspired your career in nutrition, and were there any female inspirations?

Hannah’s interest in nutrition began from a personal perspective. While strength training and running, she wanted to understand how to fuel performance and support long-term health. That curiosity developed into a career.

As her knowledge grew, she became increasingly aware of the amount of conflicting and unqualified advice in the nutrition space. She chose to pursue formal education so she could rely on evidence-based practice and help others navigate the “food noise” with clarity and confidence.

She draws inspiration from women such as Dr Emily Prpa, Dr Faye Bates, Dr Hazel Wallace, Sophie Waplington and Sophie Gastman. Their clear communication, science-led approach and focus on female health have shaped her own practice: inclusive, practical and grounded in evidence.

What have you given to others that has helped you grow?

Hannah joined Angel Hill a year ago alongside Amy Teichman. Together, they have strengthened and refined the nutrition offer across sectors, aligning concepts with current research and making resources more accessible for site teams.

This was her first nutrition role within catering. Through collaboration and mentoring, she has progressed from Associate Registered Nutritionist to Registered Nutritionist, building confidence in communication and inclusive practice. The experience has supported her growth in both capability and leadership.

How does giving time and encouragement create stronger outcomes?

Hannah believes trust is essential. When teams feel supported rather than judged, they are more open to embedding nutrition into their food offer.

“By focusing on small, meaningful changes and building strong relationships with kitchen teams, confidence grows. Sites take ownership, use resources independently and engage more deeply.”

That collaboration creates sustainable impact and brings nutrition to life in a way that feels practical and achievable for every team.

Chris Ince, Chef Director

From your perspective in leadership, how do female chefs, managers and site teams strengthen our performance and culture?

Diversity strengthens performance in every workplace, and catering is no different. Drawing from the widest pool of talent brings different experiences and perspectives into decision-making and service delivery, reducing blind spots and improving outcomes.

Strong female representation allows the business to benefit from outstanding craft and management capability. Women chefs and managers are fundamental to the catering operation, contributing to diverse teams that reflect the customers and communities we serve.

The theme this year is Give to Gain. How does investment in women’s development benefit the wider business?

Investing in women’s career development supports the long-term success of the business. Catering operates in highly competitive sectors, and strong teams require the best people in operational roles.

Clear development pathways create higher-calibre teams with a wider range of experiences and viewpoints. This strengthens working environments and improves outcomes for customers. Businesses that actively support women’s careers also strengthen their reputation and attract talented people across the market.

What responsibility do senior leaders have in creating opportunities for women to progress in operational roles?

Senior leaders have a responsibility to create the conditions where women are encouraged to take opportunities and supported to succeed.

Flexibility plays an important role. Many women face difficult choices when balancing career development with family life. Flexible working arrangements, job sharing, phased responsibility or regional roles closer to home can help colleagues continue developing their careers while managing personal commitments.

Thoughtful leadership and practical support can unlock significant potential across the workforce and strengthen both culture and productivity.

Chris Ince, Chef Director

Hannah Parish, Nutritionist

Award-Winning Chefs: A Look Back at Andre Alto’s LACA Grab ‘N’ Go Challenge Victory

Posted on by Natalie Redington
Angel Hill Food Co. delivers innovative catering for education, led by talented chefs who understand what students want to eat and how school kitchens operate. That expertise was recognised nationally in 2025 when Angel Hill chef Andre Alto was crowned LACA Grab ‘N’ Go Challenge Champion at the LACA Main Event in Birmingham.
In the national final, Andre competed against two of the UK’s top chefs and impressed judges with his Longganisa Rice Burger, inspired by his Filipino heritage. The burger met the brief for a practical, appealing meal for students on the go, standing out for its flavour, texture, originality, and visual appeal.
The competition celebrates innovation in education foodservice, and Andre’s win highlights the creativity and skill present in school kitchens across the UK.

Driving Positive Change for a New Catering Contract

Andre joined Angel Hill Food Co. during the launch of a new catering contract. Initially, the service faced challenges such as high food costs, food waste, limited student engagement, and service delays. Quickly, Andre implemented practical improvements, including collaborating with suppliers, reducing waste and improving efficiency.
To drive student engagement, Andre launched a calendar of theme days and new menu items, including the popular “Build Your Own Burrito” days, which helped create a more vibrant dining environment. He empowered the kitchen team by recognising individual strengths and giving colleagues more ownership of their sections. This improved service times and raised the quality standard. Within a year, the daily uplift increased by 15%.
Andre also reduced disposable packaging by shifting to plated service where possible. This supported waste reduction and aligned with both Angel Hill Food Co. and the customer’s sustainability goals.

Talent That Strengthens Education Catering

Andre’s achievements have been recognised across the sector. In addition to his LACA victory, he was a finalist in the 2024 StrEAT Food Awards.
Andre said:
“Competitions push you to think differently about food in schools. It’s about creating something pupils enjoy while making sure it works in a busy kitchen.”
Chris Ince, Angel Hill Food Co. Chef Director, said:
“Andre’s achievement reflects the dedication and creativity we see across our kitchens every day. Our chefs bring skill, passion, and fresh ideas that help schools create positive dining experiences for students.”
Andre recently discussed his competition journey and its impact on his career with SchoolGrid.
Angel Hill Food Co. chefs drive innovation in education catering, combining culinary creativity with practical solutions for busy schools. Above all, this ensures students enjoy nutritious, engaging meals every day. For the love of food.
Read the full interview with SchoolGrid here.

Innovation on the Plate: A Conversation with Chris Ince, Chef Director

Posted on by Andrew Leedham

Innovation has become a defining force in modern food service. As expectations rise across workplace dining, caterers are being challenged to deliver food that is creative, relevant, responsible and operationally sound. At Angel Hill Food Co., catering innovation is not a trend-driven exercise – it is a disciplined, collaborative approach to shaping the future of food at work.

We sat down with Chris Ince, Chef Director, to explore what innovation really means in today’s catering landscape, how ideas are brought to life, and how Angel Hill continues to innovate catering in ways that matter to customers and colleagues alike.

Chris, what does “innovation” actually mean in a catering context today?

Chris Ince:

For me, innovation in catering is about progress, not novelty. It’s easy to chase trends, but real innovation solves problems for customers and improves how food performs in a live environment. That might mean improving nutritional balance, reducing carbon impact, speeding up service, or making food more accessible to different audiences.

True catering innovation balances creativity with consistency. If an idea can’t be delivered at scale, or doesn’t resonate with customers, then it isn’t innovation – it’s just experimentation.

Where does innovation start at Angel Hill Food Co.?

Chris Ince:

It always starts with listening. We listen to our customers, our site teams and our chefs. They are closest to the reality of service – they know what customers ask for, what sells, and what causes friction.

From there, ideas are developed collaboratively. We test concepts in real kitchens, refine them based on feedback, and pressure-test them operationally. That process ensures we innovate catering in a way that works day in, day out – not just on paper.

How do you balance creativity with operational delivery at scale?

Chris Ince:

That’s one of the biggest challenges in food service. You can create the most exciting dish in the world, but if it slows service, requires specialist skills, or creates waste, it won’t succeed in a workplace setting.

Our approach to catering innovation is rooted in practicality. We look at ingredient availability, preparation time, training requirements and equipment from the outset. Creativity has to live within those parameters – and often that’s where the best ideas emerge.

Innovation is often associated with new flavours – but is that enough to deliver real progress in catering?

Chris Ince:

Flavours are important, but innovation goes far beyond that. Some of the most impactful changes happens quietly – reformulating recipes, improving sourcing, or redesigning formats to suit how people actually eat at work.

For example, improving a familiar dish by lowering its carbon footprint or enhancing its nutritional profile without changing the eating experience is a powerful way to innovate catering. Customers still get what they love, but with added value behind the scenes.

How does sustainability influence catering innovation across modern food service?

Chris Ince:

Sustainability is inseparable from innovation now. Any new concept or recipe has to be assessed through environmental, nutritional and commercial lenses. Our Big Carbon Kick Out programme is a great example – it challenges us to rethink everyday dishes and make smarter ingredient choices that reduce impact without sacrificing flavour.

This isn’t about telling customers what they should eat. It’s about making better choices the default, so sustainability becomes effortless.

How do you encourage chefs to innovate?

Chris Ince:

Culture is everything. Chefs need structure, but they also need trust. We give our teams clear frameworks and objectives, then empower them to explore ideas within those boundaries.

Initiatives like our Culinary Classroom bring chefs together to share knowledge, test concepts and learn from one another. When people feel invested and heard, innovation becomes part of everyday thinking – not something reserved for special projects.

What role does customer insight play in innovation?

Chris Ince:

A huge one. Innovation only succeeds if customers buy into it. That’s why we involve them early – through tastings, trials and feedback loops.

When customers help shape the outcome, adoption is faster and confidence is higher. That’s how we innovate catering with relevance, rather than assumption.

Looking ahead, what excites you most about the future of catering innovation?

Chris Ince:

The opportunity to rethink formats and experiences. As workplaces evolve, food needs to work harder – it has to be flexible, engaging and meaningful.

Whether it’s street-food-inspired concepts, smarter grab-and-go options, or reimagined classics, the future of catering innovation lies in blending creativity with insight. If we stay curious, collaborative and grounded in reality, there’s enormous potential ahead.

A Considered Approach to Innovating Catering

Innovation is not about reinvention for its own sake. It’s about thoughtful progress – improving how food tastes, how it’s delivered, and how it supports people and the planet.

By embedding catering innovation into everyday thinking and continuing to innovate catering through collaboration and insight, Angel Hill Food Co. is shaping a future where workplace food is not just served – it’s genuinely valued.

Shaping Better Food Experiences Through Nutrition

Posted on by Andrew Leedham

We believe food should do more than fuel the day. It should support wellbeing, productivity and enjoyment — wherever people work, learn or connect. That belief sits at the heart of our approach to Nutrition, Healthy Catering and Workplace Nutrition.

To bring this to life, we spoke with Amy Teichman, our Nutrition and Development Lead, about how Angel Hill Food Co. is reshaping food experiences through evidence-based nutrition, data-led insight and a deep understanding of how people eat today.

Why Nutrition Matters in Modern Catering

Nutrition is no longer a “nice to have”. Across workplaces, education settings and public-facing environments, people expect food that supports both physical and mental well-being – without compromising on taste.

Our role as a caterer has changed,” Amy explains.

“Customers don’t just want great food – they want reassurance. They want to know it’s balanced, responsibly sourced and aligned to how people actually live and work.

This shift has placed Healthy Catering at the centre of service design. From portion balance and ingredient quality to allergen transparency and dietary inclusion, nutrition now underpins every menu decision we make.

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

Designing Healthy Catering Without Compromise

Healthy Catering shouldn’t feel restrictive or clinical. Our philosophy is simple: nutrition-led food that people genuinely want to eat.

Amy describes the approach as “quietly intentional”:

“We don’t shout about ‘healthy’ on every dish. Instead, we design menus where balance is built in – through cooking methods, recipe development and smart ingredient choices.”

This includes:

  • Naturally balanced menus with a focus on whole ingredients

  • Reduced reliance on ultra-processed foods

  • Thoughtful use of plant-forward dishes alongside quality proteins

  • Clear nutritional consideration without sacrificing flavour or comfort

The result is catering that feels indulgent, familiar and exciting – while still supporting healthier choices every day.

 

Workplace Nutrition: Supporting Performance, Not Just Appetite

The conversation around Workplace Nutrition has evolved rapidly. With hybrid working, changing shift patterns and increased focus on wellbeing, food now plays a critical role in how people perform at work.

“Food impacts energy, concentration and mood more than people realise,” Amy says.

“In workplace environments, nutrition isn’t about restriction – it’s about sustaining people through long days, varied shifts and high-pressure roles.”

Angel Hill Food Co. designs Workplace Nutrition strategies that reflect how different environments operate – from corporate offices and distribution centres to education and high-footfall locations.

This includes:

  • Menus that support sustained energy levels

  • Flexible food offers aligned to working patterns

  • Clear labelling to support informed choice

  • Data-led insights to refine menus over time

By aligning food to the realities of the workplace, we help customers create environments where people feel supported, not slowed down.

Angel Hill Chef

Turning Nutritional Insight Into Real-World Impact

What sets Angel Hill Food Co. apart is how nutrition translates into delivery. This isn’t theory – it’s practical, measurable and embedded into day-to-day operations.

Amy highlights the importance of collaboration:

“Nutrition works best when it’s integrated – with chefs, operations teams and customers all aligned. That’s how you move from policy to plate.”

Our teams work closely with customers to ensure nutrition supports wider goals, from wellbeing strategies to sustainability commitments and social value outcomes.

A Nutrition-Led Future for Food at Work

As expectations continue to rise, Angel Hill Food Co. remains committed to leading the way in Nutrition, Healthy Catering and Workplace Nutrition – creating food experiences that are thoughtful, inclusive and genuinely impactful.

Because when food is designed with care, backed by insight and delivered with passion, it does more than feed people.

It helps them thrive.