Category: Corporate & Workplace

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

Introducing Fold’ems – A new Street-Food Concept Built for the Modern Workplace

Posted on by lee weatherburn

A Street-Food Twist Built for the Modern Workplace

The way people eat at work is changing. Today’s corporate workplace demands food that is fast, flavour-led and flexible – without compromising on quality or craft. Responding to these shifting expectations, Angel Hill Food Co. is proud to launch Fold’ems: a bold new sourdough sandwich concept designed for busy workplaces that still crave something exciting.

Fold’ems take the familiarity of pizza dough and reimagine it for the workday. Made using fermented sourdough, baked for flavour and texture, then folded and filled with vibrant, globally inspired ingredients, Fold’ems deliver a filling, satisfying meal that’s easy to eat on the move. They’re built for grab-and-go counters, pop-up activations and high-footfall catering environments where speed, consistency and quality matter equally.

At its heart, Fold’ems is a street-food concept – confident, modern and unpretentious – but carefully engineered for the realities of the corporate workplace.

Built for How People Really Eat at Work

As office attendance patterns continue to evolve, so do expectations around food. Employees want choice, convenience and quality without slowing down their day. Fold’ems answer that need perfectly: compact enough for a quick break, substantial enough to satisfy, and exciting enough to feel like a treat rather than a compromise.

“Fold’ems taps directly into what we’re seeing across the industry,” says Chris Ince, Chef Director at Angel Hill Food Co.

There’s a clear shift towards food that’s fast but still crafted, familiar but elevated. Fermented doughs, bold flavours and street-food influences are all huge right now, particularly in workplace dining. Fold’ems brings all of that together in a format that works operationally and delivers on taste.

The sourdough base provides depth of flavour and texture, while the folded format makes it practical for busy environments. From classic combinations to more adventurous flavour profiles, the menu has been designed to rotate easily, encourage repeat visits and sit comfortably alongside wider workplace food offers.

Innovation Shaped by Chefs, Sites and Customers

Fold’ems wasn’t developed in isolation. From the earliest stages, Angel Hill Food Co.’s culinary team worked closely with site chefs, operational teams and customers. Care was put in to testing, refining and pressure-testing the concept in real workplace environments.

“Fold’ems came from listening,” explains Dan Farrand, the concept’s creator at Angel Hill Food Co.

We involved our site teams and customers throughout the process – from initial tastings to live trials. That feedback shaped everything: the dough, the folding method, the fillings and how it’s served. The aim was to create something genuinely new, but practical, exciting and relevant to the modern workplace.

That collaborative approach ensured Fold’ems delivers not just on creativity, but also on consistency, speed of service and scalability – all critical factors in corporate catering.

A Fresh Addition to the Angel Hill Food Co. Portfolio

Fold’ems reflects Angel Hill Food Co.’s ongoing commitment to innovation, quality and evolving workplace food culture. It complements the brand’s wider focus on flavour-first food, crafted by chefs who understand both culinary trends and operational realities.

Whether served as a lunchtime hero, a mid-afternoon pick-up or part of a rotating street-food offer, Fold’ems brings energy, choice and excitement to workplace dining – proving that fast food at work doesn’t have to feel rushed or ordinary.

Fold’ems is now rolling out across Angel Hill Food Co. sites, bringing a bold new way to eat to workplaces across the UK – for the love of food, folded perfectly.

How Digital Innovation is Transforming the Food Experience

Posted on by Andrew Leedham

How Technology Is Changing the Way People Choose, Order and Experience Food at Work

Digital Innovation is reshaping how people interact with food every day – from the moment they browse a menu to the way they order, enjoy and engage with food onsite. As customer expectations evolve, technology is becoming a core part of catering offers that are more convenient, personalised and sustainable.

Across workplace environments, where time is precious and preferences are diverse, Digital Innovation is helping food services work smarter – giving people choice, reducing waste and freeing up onsite teams to focus on what matters most: great food and warm human connection.

Bringing Technology and Taste Together

Changing expectations in the modern workplace have created a clear role for Digital Innovation in catering. People want seamless access to information, quicker service and more control over how they enjoy food – all of which technology can enable.

Robert Jessey, Operations Director at Angel Hill Food Co., explains that these shifts in customer behaviour drove the development of a bespoke app. “We noticed the drive for quicker access to products and a clearer visibility of service,” he says. The goal was not simply to digitise existing processes, but to create solutions that reflect how people already shop and eat in their everyday lives.

A Connected Digital Journey

The heart of this transformation lies in connectivity. The new platform brings menus, pre-ordering, dietary data and feedback together – creating one consolidated experience for customers.

Robert highlights how Digital Innovation has enabled smoother integration between systems: from point-of-sale infrastructure to real-time data sharing between tools and teams. This connected approach ensures that production planning, stock tracking and menu management are more accurate and efficient.

You need that connectivity… because it all talks to each other, enabling us to connect the dots between the data quicker, providing a faster and more effective solution to the customer.

Using Data to Shape Better Food Choices

One of the most powerful aspects of Digital Innovation is the insight it generates.

By analysing how and when customers interact with the service – from ordering patterns to dietary preferences – colleagues can tailor food offers based on real behaviour rather than assumptions. These insights are helping teams:

  • Understand peak ordering times

  • Identify menu favourites and under-performers

  • Adapt food offers to specific site trends

This data-led approach supports more accurate production planning and reduces waste by aligning preparation with what customers actually want – a true demonstration of tech supporting sustainability.

Keeping the Human Touch at the Centre

Digital Innovation isn’t about replacing people – it’s about enhancing their ability to deliver excellent food experiences.

With routine tasks streamlined, colleagues spend less time managing queues and transactions, and more time engaging with customers personally. Whether answering questions, sharing recommendations or catering to individual dietary needs, the human element remains at the core of service.

Robert observes that, even amid digital transformation, people still seek connection with real colleagues – a reminder that technology should support, not replace, human interaction.

Angel Hill Food Co Chef

What Comes Next in Digital Innovation

Looking ahead, the potential for Digital Innovation continues to expand.

Robert sees opportunities for artificial intelligence to drive the next wave of transformation – from more personalised menu forecasting to tools that automatically tailor options based on allergens or sustainability criteria. Pilot programmes exploring AI-enabled food scanning and nutritional tracking are already underway.

He summarises the impact succinctly:

It makes things more convenient, sustainable and adds to the customer experience.

A Continuing Journey of Innovation

Digital Innovation is redefining how people choose, enjoy and connect over food. It supports better experiences by simplifying processes, deepening insight and enhancing the personal elements of service — all while keeping sustainability and relevance at the forefront.

As technology evolves, so too will the ways food is delivered, enjoyed and shaped by the people who eat it. What stays constant is this: innovation should always serve people, not just processes.

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.

Angel Hill Food Co. Launches Revolutionary Sustainable Hybrid Burger

Posted on by lawrence riches

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

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

Why this burger matters

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

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

Nutritional and environmental benefits

Every burger offers:

  • 16g protein per 100g for a satisfying meal

  • Just 3.6g saturated fat for heart health

  • 2g fibre to support gut health

  • 1.66kg CO₂e reduction per portion

  • 100% allergen free

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

A bold move for a better burger

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

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

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

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

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

Partnering for change

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

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

– Resh Diu, CEO, Eat Curious

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

– Thomas White, Director, William White Meats Ltd

Customer feedback from trials

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

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

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

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

Coming to education sites this autumn

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

Bring the hybrid burger to your site

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