Category: Our People

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

Posted on by lawrence riches

A Passion Sparked in the Kitchen

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

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

A Love of Food That Started Early

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

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

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

Culinary Classroom

Creativity and Support at Angel Hill Food Co.

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

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

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

A Journey Driven by Passion

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

The Marching Chef: Angel Hill Food Co. Chef Walks Miles for Teenage Cancer Trust

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Passion for food is matched by passion for making a difference. Rob Cass, Operations Manager, is well-known among colleagues and customers as “The Marching Chef”, a nickname earned through his tireless fundraising efforts for the Teenage Cancer Trust.

To date, Rob has raised nearly £800 towards Angel Hill’s ambitious £20,000 target for 2025, building on last year’s impressive contribution that helped the team reach £17,000.

Walking for a Worthy Cause

By day, Rob manages multiple education catering contracts; by night (and early mornings), he’s training for a series of Ultra Challenges:

  • Saturday, 3 May: Bristol to Bath circular – 50km (31 miles)

  • Saturday, 23 August: Non-stop 50km (31 miles) across London, wearing his chef’s jacket sponsored by Russums

  • Saturday, 25 October: 25km Halloween fancy-dress walk across London

Rob’s commitment is fuelled by a simple philosophy: every step counts when it’s for a cause that changes lives.

Walking has always been a passion, so being able to clock up the miles and raise funds for such a worthy cause makes it even more fulfilling.

Inspired to Make a Difference

Motivated by the desire to support young people battling cancer, Rob uses his skills in catering and event organisation to create unique fundraising opportunities. His determination and enthusiasm inspire not only his team but the wider industry.

Mark Argent, Regional Operations Director and Rob’s line manager, notes:

Rob’s commitment extends beyond the individual schools he looks after – he brings exemplary dedication to everything he does, especially his fundraising.

Recognition for Excellence

Rob’s efforts haven’t gone unnoticed. He was recently shortlisted for Area Manager of the Year at the 2025 Contract Catering Awards, recognising both his professional achievements and his charitable work.

Support Rob’s journey by following The Marching Chef on Instagram and TikTok, or donate via his JustGiving page to help the Teenage Cancer Trust continue its vital work.

Inspiring Future Talent Through Catering Work Experience

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At Angel Hill Food Co., we’re passionate about supporting young people into the workplace and introducing them to exciting career paths within the facilities management and catering industry. As part of this commitment, our team in the Education Sector at North Shropshire College recently hosted two first-year catering students, Zoe and Gabby, for a hands-on work experience placement.

Real-World Catering Skills

Over two days at the Walford Campus, Zoe and Gabby gained practical experience across all aspects of catering operations. Their activities included stock and delivery management, food and menu preparation, counter service, health and safety management, and kitchen operations.

The students also shadowed Estate Chef Manager, Francesca Gilmore, learning essential back-of-house skills such as income administration, product ordering, and menu planning.

Francesca emphasised the value of the experience:

This two-day placement gave both students a clear insight into a typical day in the further education catering sector. It showcased an alternative catering career path and could be a stepping stone toward an apprenticeship or a long-term role in our industry.

Inspiring the Next Generation of Chefs

For Zoe and Gabby, the placement was both educational and motivating:

  • Zoe: “The placement was very welcoming, and I received outstanding support and guidance. I took on a variety of tasks and improved my communication skills, which boosted my confidence.”

  • Gabby: “I loved it! This experience confirmed my passion for catering as a career. I enjoyed the variety of tasks and working with such a friendly and supportive team.”

Building Careers in Catering and Facilities Management

We believe in nurturing future talent by giving young people the opportunity to explore fulfilling careers through work experience and apprenticeships. By doing so, we help to shape the workforce of the future and strengthen the catering industry.

If you’re interested in offering or taking part in work experience programmes, get in touch to learn how OCS and Angel Hill Food Co. are developing the next generation of catering professionals.

Culinary Classroom: Wrapping Up an Inspiring Year of Learning

Posted on by Andrew Leedham

This year’s Culinary Classroom has come to a memorable close, marking the end of an intensive and inspiring 10-month journey for ten chefs from Angel Hill Food Co. The programme culminated at the prestigious International Salon Culinaire, bringing together months of exploration, growth and hands-on experience that has broadened both culinary skills and professional perspectives. 

The Culinary Classroom is more than traditional training – it’s a transformative experience designed to deepen a chef’s understanding of food from every angle. Over the past year, participants have immersed themselves in a wide range of culinary disciplines, from sustainable vertical farming and low-carbon kitchen techniques to traditional craft skills such as bread-making and butchery. 

Each monthly module provided chefs with the opportunity to expand their knowledge and refine their craft in areas they may not encounter in day-to-day kitchen operations. This holistic approach not only strengthened technical skills, but also fostered a deeper appreciation of the journey food takes from farm to plate – an understanding that enriches both creativity and execution back in the kitchen.

AI in contract catering

Exploration, Immersion and Insight

A core strength of the Culinary Classroom is its combination of classroom learning and real-world application. Chefs participated in hands-on experiences at food roadshows and street food safaris across the UK, gaining first-hand exposure to food cultures, trends and supplier insights. These immersive experiences helped broaden perspectives on flavour, presentation and customer expectations – essential elements for any chef looking to innovate within modern catering. 

Importantly, the programme also built meaningful connections between chefs and suppliers. Through these interactions, participants learned about the passion and expertise behind quality ingredients and sustainable supply chains. Understanding a supplier’s craft nurtures respect for quality and drives better decision-making in menu development – a key focus of the Culinary Classroom experience.

Growing Skills Across the Board

Beyond practical techniques, the programme covered crucial aspects of professional growth. Modules led by Angel Hill Food Co.’s executive development team introduced robust training in menu planning, seasonal recipe development and even financial management – areas that equip chefs with the skills needed to think beyond the kitchen and understand the broader business of food service. By the end of the year, participants not only gained culinary depth but also essential business acumen that supports long-term success. 

Executive Development Chef, Matthew Vernon, reflected on the journey with pride:

Our Culinary Classroom chefs have been elevated within their profession and collaborative relationships have been nurtured. It’s been an incredible journey and a truly memorable class. I’m very proud of everyone and look forward to the reunion in 2026. It’s onwards and upwards for our chefs – exciting opportunities and competitions await in the future.

From Farm to Fork and Beyond

Participants gained deeper insights into the food ecosystem through visits that took them beyond standard kitchen walls. From mastering vertical farming techniques that maximise yield with minimal environmental impact to exploring how thoughtful ingredient selection influences flavour and sustainability, the Culinary Classroom emphasised that great cooking starts long before a dish hits the plate. 

Interaction with suppliers such as Syan Farm, which specialises in innovative protein solutions, and master butchers who provided expert technique sessions, highlighted the programme’s breadth and commitment to grounding chefs in real food knowledge – from field to fork.

A Future-Ready Culinary Community

As the curtain falls on this year’s Culinary Classroom, the growth and connections built by this cohort are clear. Participants return to their kitchens with a wider skill set, enriched confidence, and a fresh perspective on the craft of food. The programme stands as a testament to Angel Hill Food Co.’s commitment to Culinary Classroom learning – not just as a training initiative, but as a cornerstone of professional development and culinary excellence. 

With plans already in motion for next year’s expansion, the future looks bright for chefs who continue to push their craft, build community and champion creativity through lifelong learning.

Celebrating Contract Catering Excellence: Our Colleagues Shortlisted for the 2025 Contract Catering Awards

Posted on by Andrew Leedham

Recognition within our industry is a powerful moment – not just for the individuals involved, but for the wider teams, customers and communities they serve. This year, as the sector came together to acknowledge outstanding talent and achievement, several of our colleagues were proudly shortlisted for the prestigious Contract Catering Awards 2025, underscoring the remarkable contribution they make to food service and hospitality each day. 

The Contract Catering Awards – formerly known as the FSM Awards – are widely regarded as one of the most esteemed celebrations in the UK’s contract catering calendar. Hosted annually in London, the awards recognise exceptional individuals and teams who have demonstrated excellence, innovation and leadership across a range of catering disciplines. 

This year’s ceremony took place on 3 March at Park Plaza Westminster Bridge, bringing together leaders, rising stars and innovators from across the industry to celebrate achievement, share insight and build community.

Recognising Outstanding Contributions

We are delighted to celebrate the accomplishments of the following colleagues who were shortlisted for the Contract Catering Awards 2025:

  • Robert Cass – Area Manager of the Year

  • Matt Chapman – Development Chef of the Year

  • Chef Andre Alto – Education Award, recognised for his innovative approach to catering and budgeting while enhancing service delivery at Kings Norton Girls School

These nominations reflect both individual excellence and the spirit of collaboration that defines our approach to food service. Each nominee has made a significant impact in their role, demonstrating professionalism, creativity and a relentless commitment to quality.

Matt Chapman, Development Chef

Andre Alto, Chef

Robert Cass, Area Manager

What the Contract Catering Awards Mean

The Contract Catering Awards are unique in their focus and reach. As the only event dedicated exclusively to celebrating achievements within the contract catering sector, they draw attention to both the people and the service excellence that drive the industry forward. Categories span from operational leadership and culinary creativity to education, people development and sustainability, highlighting the depth and diversity of talent across the sector. 

For nominees and finalists alike, being shortlisted is a meaningful acknowledgement – one that reflects hard work, ingenuity and the everyday commitment to elevating the catering experience for clients and customers.

A Night of Celebration

The awards ceremony itself is more than just a recognition event; it’s a celebration of community. Industry professionals from across the UK gather to reconnect with peers, celebrate achievements and share inspiration for the year ahead. From rising stars to seasoned leaders, the evening brings together voices and stories that together shape the contract catering landscape. 

As the night unfolded, 16 different awards were presented, each honouring outstanding contributions in areas such as leadership, innovation, education, operational excellence and culinary achievement. The breadth of categories underscores just how expansive and dynamic the sector has become, and how many different skills and talents contribute to its ongoing success.

Looking Ahead

Being shortlisted for a Contract Catering Awards category is a milestone that celebrates individual success and highlights the strength of teamwork and mentorship. It also sets a benchmark for future performance, inspiring colleagues to continue striving for excellence in every aspect of their work.

We are incredibly proud of Robert, Matt and Andre – not only for their nominations but for the professionalism and enthusiasm they bring to their roles every day. Their achievements remind us that recognition matters, not just as a career highlight, but as a shared affirmation of purpose and passion within our industry.

As the sector continues to evolve, events like the Contract Catering Awards play a vital role in championing the people who are shaping its future. Congratulations to all nominees – and here’s to many more moments of celebration and achievement across the world of contract catering.

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

Posted on by Andrew Leedham

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

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

Eight Finalists, One Unforgettable Day

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

  • Craig Campbell (Cheshire Fire & Rescue)

  • Terry Griffiths (Qinetiq Farnborough)

  • Ant Clark (Ocado Dordan)

  • Dean Hickson (Ocado Trident Place)

  • Andre Alto (Kings Norton Girls School)

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

  • Tom Evans (Qinetiq Malvern)

  • Andy Flynn (Compare the Market) 

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

A Two-Round Competition

The day featured two intense rounds of competition:

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

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

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

Winning the Crowns

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

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

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

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

Celebrating Craft and Community

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

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

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

Looking to the Future

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

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

Jennifer Brown: Crafting Culinary Excellence in School Catering

Posted on by Andrew Leedham

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

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

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

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

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

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

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

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

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

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

What does excellence in school catering look like to you?

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

• Food that supports nutrition and wellbeing

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

• Teams that are confident, proud and capable

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Championing Culinary Purpose

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

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