Category: Sectors

Night-Time Neglect – Designing Nourishment Throughout The 24-hour Operating Cycle

Posted on by Kelsie Button

In shift-based work environments, food supports people as they move through physically demanding, sustained work within defined timeframes. Energy, concentration, and recovery are determined by what is consistently available across the working cycle, rather than by any single meal or moment. 

As organisations operate across evenings and nights, food provision becomes part of how those shifts are experienced. Across industry conversations in distribution, logistics and manufacturing, a recurring pattern is increasingly recognised: night-time neglect.

The phrase is typically used to describe a pattern that appears when food provision changes overnight, unlike during the day.

Understanding Night-Time Neglect as a Design Issue

From a nutrition perspective, night-time neglect can be most accurately described as a design consideration within catering models.

Overnight colleagues regularly work to the same physical and cognitive demands as daytime teams. Break windows remain fixed. Output expectations remain consistent. Nutritional needs remain steady. Yet food provision can narrow gradually overnight as menus, formats, or replenishment routines adapt to inherited assumptions about mealtimes. 

Recognising this pattern early matters. It allows food service to be shaped intentionally around the full operating cycle, rather than adjusted reactively once behaviours have already formed. 

Amy Teichman, Head of Nutrition

Nutrition That Works With Real Behaviour

One principle guides how nutrition should be applied in real-life contexts: meet people where they are. 

Sustainable improvement rarely comes from imposing idealised eating patterns onto busy sites. It stems from understanding what people choose today, why they choose it, and how small adjustments can improve nutritional value without changing the character of the offer. 

Fibre is a good example. It is one of the most effective nutritional levers and one of the most under-consumed nutrients among adults. Increasing fibre intake supports gut health, a steadier energy supply, and immune function, yet it can be achieved through familiar foods: grains, pulses, vegetables, and legumes already present in many kitchens. 

These changes don’t require resetting the menu. They require considered design and consistent application. 

Designing The Overnight Offer With Intent

Addressing night-time neglect begins with how the overnight offer is planned. 

Different shifts have different rhythms, and food service must reflect that. What matters is that overnight colleagues have access to meals that support steady energy and recovery, and that those options feel intentional and worth choosing. 

In practice, this involves close attention to: 

  • balance and composition of meals 
  • ease in the navigation of choices during short breaks 
  • consistency of standards throughout all shifts 
  • food that feels designed, not residual

When these parts are in place, better nutrition comes naturally because the right choices are easier to make. 

Translating Nutrition Into Everyday Choices

A recent visit to DHL illustrates how nutrition-led design can translate into immediate, practical change. 

The site already produced good food, but one area, the salad bar, was not engaging customers as well as expected. Rather than redesigning the offer, the focus was on refining it. The team introduced a small number of additions they could already produce in-house, including a butter bean hummus and a Greek yoghurt dip.

The response was instant. Customers engaged with the offer because it felt more relevant and satisfying. The same thinking was applied to snacks, where in-house options such as energy balls and chickpea brownies were introduced. These were familiar, attractive and simple for teams to sustain. 

What changed was not the service’s structure, but how nutrition showed up in everyday choices. The food felt intentional and accessible, which is often where the most meaningful gains are made. 

Consistency Across Shifts

Nutrition influences more than physical health. It affects mood, focus and stamina, specifically in places where people work long or irregular hours. 

Balanced food supports gut health, which plays a role in energy regulation and immunity. During periods of increased illness, nutrition contributes to everyday resilience alongside good hygiene and rest. Food also interacts with stress and hormonal regulation in men and women alike, determining how people feel throughout the working day or night. 

Consistency matters here. When nourishment is planned across the full operating cycle, people experience a steadier relationship with food at work. Over time, that consistency supports attendance, engagement and performance. 

Designing Nourishment Into The System

Night-time neglect is best handled proactively, through design. 

Angel Hill Food Co. recognises night-time neglect as a known risk in operational catering environments and plans food services to avoid it. Nutrition insight is built into menu development, service design and the way onsite teams are supported, ensuring overnight provision is considered from the outset. 

The aim is not to change how people eat for the sake of it. It is to make nourishing choices easy, familiar, and repeatable, at any time a shift begins. 

Because nourishment doesn’t belong to one part of the day. It spans the entire operating cycle. 

 

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.

Feeding Minds, Fuelling Futures: Why School Nutrition Matters More Than Ever

Posted on by Andrew Leedham

Food Setting the Foundation for Learning and Wellbeing

As the new academic year gets underway, millions of children across the UK are returning to classrooms with renewed energy and enthusiasm for learning. But before students can absorb that first lesson, answer that first question, or engage in that first group activity, they need something foundational: nutritious food that fuels their bodies and minds.

This is where school catering plays an undeniably critical role. In today’s increasingly challenging economic and social landscape, the food children eat at school is far more than a break in the day – it is part of their daily foundation for learning, health and long-term wellbeing.

The Link Between School Nutrition and Success

Robust evidence shows that well-balanced nutrition supports children’s ability to concentrate, retain information and regulate their behaviour in the classroom. Meals that include complex carbohydrates, protein, fibre and healthy fats help maintain stable blood sugar levels, giving students the sustained energy they need to stay alert and engaged throughout the school day. Conversely, poor nutrition – or starting the day without enough to eat – leads quickly to declining attention, low motivation, and even behavioural challenges that teachers and school leaders can see in real time. 

This insight underscores a simple but vital truth: nutrition drives learning. When a child is properly nourished, they are more receptive to instruction, better equipped for physical activity, and more ready to interact socially. This is the essential part of school life.

School Catering: A Frontline Nutritional Safety Net

For many children, school meals represent the most substantial and balanced portion of nutrition they receive in a day. In some cases, particularly for families under financial strain, these meals might be the most consistent source of nourishment available. As pressures on household budgets continue to rise across the UK, school catering companies have become an essential part of the safety net that supports families and ensures children don’t go hungry. 

This isn’t just about filling plates – it’s about providing meals that deliver essential nutrients and encourage positive eating habits. Opening students up to a broader range of flavours and foods they might not otherwise experience. Whether it’s introducing oily fish, pulses, a variety of vegetables, or seasonal fruit, the meals served have a long-term impact on dietary preferences and health outcomes.

Balancing Standards With Appeal

Meeting statutory school food standards is fundamental – but it’s not enough on its own. The real test of a successful school catering programme is whether children actually choose to eat what’s served. Achieving compliance with nutritional guidelines is one thing; making those meals appealing, tasty and engaging is another.

Working in partnership with schools, school catering companies are continuously innovating menus to strike that balance – ensuring dishes are packed with nutrients but also appealing to young tastes. This means carefully planning ingredients, experimenting with flavours, and creatively presenting food so students feel excited about what’s on offer. 

At the same time, rising food and labour costs pose ongoing challenges in maintaining variety and quality without passing those costs on. The expertise and commitment of experienced school catering teams make all the difference – helping schools navigate financial pressures without compromising on nutrition or taste.

A Collaborative Future for School Nutrition

Improving school nutrition and expanding the quality of school catering requires a collaborative effort – between schools, caterers, nutritionists, policymakers and families. Sustainable models that reflect contemporary dining habits and the diverse nutritional needs of children will help ensure all students are set up for success.

Investment in nutritious school food is far more than a line item in a budget: it’s an investment in our future – supporting cognitive development, promoting healthy habits and building resilience in the next generation. And as evidence grows around the links between school nutrition and both academic and long-term outcomes, the priority placed on quality school meals must remain high.

School Catering Companies: Partners in Learning

School catering companies are more than just food providers – they’re partners in education, health and community wellbeing. By delivering meals that nourish body and mind, they help create environments where children can flourish academically, socially and physically.

As we look ahead, one thing is clear: feeding young minds with nutritious food lays the groundwork for a brighter future – both inside and outside the classroom.

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.

Free School Meals Expansion Supports Angel Hill Food Co.’s Mission

Posted on by lawrence riches

The UK government has announced a major step in tackling child poverty: an estimated half a million more children in England will now qualify for free school meals, expanding access through Universal Credit eligibility. This offers vital support to families under pressure from rising living costs. 

For Angel Hill Food Co., part of OCS, this aligns closely with our belief that every child deserves a nutritious meal to fuel learning and growth. Across UK schools, our teams deliver imaginative, wholesome meals that do more than nourish; they inspire and foster a sense of belonging.

Champions of Nutritional Creativity

  • Jennifer Brown, LACA 2024 School Chef of the Year, uses fermentation, pickling, and school gardens to stretch budgets and deliver flavourful, nutritious meals that educate as well as satisfy. 

  • Chef Manager Andre Alto at Kings Norton Girls’ School has transformed the catering experience by refreshing menus and investing in team training, introducing sustainable and cost-effective practices. 

Why Nutritious School Meals Matter

Amy Teichman, Head of Nutrition at Angel Hill Food Co., highlights some eye-opening statistics: only 4% of teenagers and 14% of primary-aged children meet recommended daily fibre intake, and fewer than 9% of teens get their “5 a day.” She notes that school meals aren’t just about nutrition—they are vital for learning and reaching full potential. “When a child is hungry, learning becomes nearly impossible,” she says. 

She adds that the company looks forward to working with education partners to increase freshly prepared meals and help update the standards for school meals. 

More Than Policy – It’s Our Purpose

As part of the broader OCS Group, Angel Hill Food Co. is committed to nurturing young people in more ways than one. The relaunched OCS Foundation supports children through partnerships with charities like the Irish Youth Foundation, Brighten the Corners, Teenage Cancer Trust, and Scotty’s Little Soldiers. Their mission: ensure every child can reach their full potential. 

This free school meal extension is a welcome advance, but for Angel Hill Food Co., meaningful impact goes beyond policy. It’s embedded in our daily actions, our teams, and our purpose.

Championing Healthy Eating Through Veg Power Campaign

Posted on by lawrence riches

In March, more than 10,000 primary school pupils joined the national Eat Them To Defeat Them initiative, an award-winning Veg Power campaign aimed at boosting children’s vegetable intake in a fun and engaging way. Spanning 36 schools from Southend-on-Sea to Huddersfield, the campaign gave Angel Hill Food Co. an opportunity to promote healthy eating habits among young learners and inspire a lasting love for vegetables.

Why Vegetables Are Vital for Growing Children

Vegetables are packed with essential vitamins, minerals, and fibre that support children’s growth, strengthen immune systems, and reduce the risk of chronic illnesses later in life. Yet 80% of UK primary school children are not eating enough vegetables.

As a leading education catering provider, Angel Hill Food Co. is committed to changing this by making vegetables appealing, accessible, and part of everyday meals.

Partnering with Veg Power for Positive Change

To support the seventh year of the Eat Them To Defeat Them campaign, Angel Hill Food Co. partnered with Veg Power, a not-for-profit organisation dedicated to improving children’s diets.

We provided participating schools with campaign packs, including posters, stickers, activity sheets, and take-home materials, as well as hosting online training sessions to help school teams get involved. Our catering teams brought the campaign to life through tasting workshops, vibrant displays, and even dressing up as vegetables to capture pupils’ imaginations.

The official focus week began on 10 March, but many schools continued activities beyond that date. At one school in Shrewsbury, Veg Power representatives hosted a special assembly and filmed the event for national promotion. Sweetcorn topped the popularity list among pupils, closely followed by carrots.

Celebrating Creativity and Impact

Several of our schools also entered the Veg Power Caterers Challenge, which recognises the most innovative campaign efforts with prizes of up to £500. After last year’s success, when Redhill Primary earned a Silver Award, we are hopeful for more recognition this year.

Feedback from our teams highlighted the positive reception:

The children truly embraced the challenge, and we’re excited to keep the momentum going.

– Karen Hodson, Operations Manager

Many children tried vegetables for the first time, and we’re looking forward to more initiatives like this.

– Kate Venables, Chef Manager

Continuing the Momentum for a Healthier Future

Although the campaign has ended, Angel Hill Food Co. remains dedicated to encouraging children to eat more vegetables. Through initiatives like Junior Chef’s Club and Lunchathon, we aim to inspire lifelong healthy eating habits and provide fun, educational food experiences.

By working alongside Veg Power, we are helping to shape a healthier future, one vegetable at a time.

Get in touch with our team to learn more about our education catering services and how we can support your school.

Advocating for Healthy School Meals at Westminster

Posted on by lawrence riches

Angel Hill Food Co. proudly joined LACA’s Great School Lunch event at the House of Commons on 29 April 2025, reinforcing its commitment to healthy, high-quality school meals. Representing the company were Jennifer Brown, Catering Manager, and Rob Cass, Operations Manager, who showcased the passion, innovation, and care that go into every meal served to pupils across the UK.

Supporting the Call for Increased Free School Meals Funding

The event formed part of LACA’s national campaign to raise the Free School Meals allowance in England to £3.16 per meal. This funding increase would help schools and families during the cost-of-living crisis, ensuring children continue to receive nutritious, hot meals.

Rob and Jennifer joined catering and education leaders to highlight the importance of nutritious food for every child and to address the challenges schools face — from rising food prices and limited budgets to maintaining high nutritional standards.

Award-Winning School Chef Displays Excellence

Jennifer Brown, LACA’s 2024 School Chef of the Year, prepared and served lunch to Members of Parliament, offering a first-hand taste of the balanced and appealing meals served in schools nationwide.

Menu highlights included:

  • Mains: Souvlaki chicken, feta & broccoli quiche, sweet potato & chickpea curry

  • Sides: Greek salad, kachumber salad, savoury rice, seasonal vegetables, focaccia

  • Desserts: Chocolate & beetroot cake with hot sauce, strawberry cheesecake, fresh fruit, apple & cinnamon crumble with custard

Jennifer’s participation demonstrated the expertise, creativity, and dedication behind every school meal served by Angel Hill Food Co.

Championing the Future of School Catering

Angel Hill Food Co., part of the OCS Group, supports LACA’s mission to ensure healthy, accessible meals for all pupils. The event also provided Rob Cass, LACA Southwest Vice Chair, with an opportunity to engage MPs on the vital role of school catering teams and the pressing need for better funding.

The presence of Angel Hill at Westminster underscored its leadership in education catering – balancing quality, sustainability, and value – and its commitment to shaping a healthier future for children.

Serving a VIP Dining Experience at DHL Hub2 Launch

Posted on by lawrence riches

Angel Hill Food Co. showcased its culinary expertise at the VIP launch of DHL’s new state-of-the-art e-commerce hub near Coventry Airport. Designed to process up to one million parcels per day, the £482 million facility is set to create 600 jobs and strengthen the UK’s logistics sector. The prestigious event was officially opened by Department for Business and Trade Minister Justin Madders.

Delivering Fine Dining in an Unconventional Setting

Partnering closely with DHL, the Angel Hill team delivered a high-end dining experience in an unexpected location, cooking from the back of a lorry trailer. This transformation of an unconventional space into a fully equipped kitchen demonstrated the creativity, adaptability, and skill of our chefs.

The bespoke menu, crafted by our Executive Development Chefs, elevated the occasion and exceeded guest expectations, proving that exceptional cuisine can be delivered anywhere.

Teamwork at the Heart of the Event

Led by Senior Operations Manager Michelle McCollam, our operations team meticulously planned every detail to ensure flawless execution. From logistical coordination to on-the-ground management, each team member played a crucial role in creating a seamless and memorable experience.

Dale Spiers, Catering Business Development Director, praised the collective effort:

“From the chefs who crafted an outstanding menu to the coordination behind the scenes, every element came together perfectly. It is this passion and attention to detail that sets Angel Hill Food Co. apart.”

Client Praise for Outstanding Service

DHL eCommerce UK’s Head of Operational Support, Richard Wenham, commended the team for its professionalism, quality, and creativity:

“The feedback regarding the quality and abundance of the food was overwhelmingly positive. The planning process was seamless, and the team’s dedication was crucial to the event’s success.”

More Than Catering – Creating Experiences

At Angel Hill Food Co., we go beyond providing exceptional food, we deliver experiences that leave a lasting impression. The DHL Hub2 launch was a celebration of collaboration, innovation, and service excellence, setting the stage for future partnerships and memorable events.