Tag: Catering

Food That Shapes Futures: Why Education Catering Demands Its Own Approach

Posted on by Kelsie Button

Catering in education is unlike any other environment, schools, academies, sixth form venues and colleges are communities with their own culture, place, settings with high demands and expectations. Pupils, students require menu offerings that fuels learning, supports health, wellbeing within a packed scheduled day of only around five to six hours. This makes the education sector catering very different from workplace restaurants or commercial venues, menus and service styles are shaped by government food legislation, building designs and in some cases minimum morning break & lunch service times!

Angel Hill Food Co. works closely with all our customers, principals and headteachers within this sector to deliver a menu offering that supports every part of the education day whilst working within the parameters of regulations and within the financial budget agreements. Our passionate, professional, competent and committed catering teams balance nutrition, value, seasonality and taste while adapting to the realities of a busy academic environment, this proactive relationship, partnership results with listening to our education contract populations, responding efficiently and designing menus that not only meet the needs of diverse local communities across the united kingdom but exceeds expectations over the school academic calendar.

A Framework Built for Learning

Part of our customer promise, and service level agreements includes delivering the School Food Plan, which defines specific nutritional standards, calorie levels and compliant ingredients which most commercial and workplace settings do not face the same level of regulation. Regional Operations Director Mark Argent explains,

This is impetrative our business, supports and deliveries compliance daily, compliance sits alongside a wide range of dietary requirements, allergies and intolerances and is paramount within our business model.

Menus must therefore be safe, nutritious and inclusive, while still feeling familiar and welcoming to students

Menu fatigue from reception pupils to year 13 students and mature adults is a challenge across this exciting and fulfilling sector, one solution includes the ongoing review of the High Street, world cuisine trends and offerings with our operational, contract and our development chef teams. Food ingredients are reviewed, developed to support compliance, seasonality including effective changes to the recipe variations, food preparation & cooking practices.

Creating Food Pupils, Students and Adults Want to Eat

Taste and enjoyment are crucial to the lives of our school populations, should any pupil or student experience a negative morning break or lunch service regarding product, menu content and dining environment, this will affect their concentration and behaviour throughout the study day. Kevin explains:

We will not allow a student or pupil to go back into study lessons hungry, because the impact can be significant on their day.

Angel Hill balances taste, nutrition and affordability through close collaboration between development chefs, the extensive nutrition team and contract teams. Seasonal ingredients, UK sourcing where possible with a blend of core menus, traditional, specifically dining with flexible concepts help keep food fresh, varied and appealing.

Our approach respectfully is simple, our recipes are fresh, vibrant, seasonal and varied, and reflect what students want delivered with care, attention and pride!

Traditionally the two or three-week menu cycles give structure, while food concepts and themed days add excitement, fun and supports the menu development whilst growing engagement with our customers.

Understanding Each School Local Community

No two education environments are the same, demographics, culture, facilities and daily routines vary widely, even within a few miles within our business.

“Every school, academy, college is different, for example we currently service two schools three miles apart and the menus are rather different due to the ethnicity of the students,” says Kevin. “Angel Hill adapts the bespoke menus and services required to suit each customer’s needs.”

This local understanding supports our partnership at the centre of Angel Hill’s catering offer and services. Our colleagues design menus with each school, shaping the right balance of dishes and ensuring agreements in line with local expectations, examples include how some customers require self-service, others need grab-and-go, and many require themed events that link to curriculum activities. The tailor-made strategy and ethos again forms part of our business delivery.

Our company partnership guides our menu development; however, ongoing decisions are rooted in detailed, recorded conversations, solutions with the schools, colleges populations, parents, guardians with interaction in some cases with catering consultants.

Working Within the Realities of the School Day

Our sector locations face challenges that commercial kitchens rarely experience, for example, break times can change with little or no notice due to school scheduling variations, dining spaces in some cases are limited regarding the number of students flows of traffic, service windows are short, sometimes just 15 to 20 minutes, and the academic calendar means teams operate up to only 190 days a year.

Mark highlights one example: “some dining halls are very small for the number of students who come through and are not always fit for purpose, however or clients require everyone served in 15 to 20 minutes…we adept a ‘less is more menu concept’, delivering a bespoke range of limited quality products rather then mass produced poor standard menu offerings.

This is where operational excellence matters, Angel Hill supports each location with tailored plans: from queue management, service flows to training colleagues on new concepts, refreshing counters and introducing self-service to reduce bottlenecks as part of our ongoing solution programme.

Food That Makes a Difference

The impact of education catering goes beyond lunchtime, It shapes how customers feel during the day, helps them engage in learning and strengthens the relationship between schools, colleges and families.

Mark shared an example from a school that shifted from an in-house operation, fryer-led limited menu offers to a fresh, seasonal, balanced, varied service using traditional, compliant cooking practices. Within a half term period, the food represented a prestigious yet deliverable menu offering. Introduction to ‘Self-service, full high street style deli options, introduction of the freshly made seasonal products helped transform the environment, the dining space changed, queues moved faster, and the food reflected what students desired in line with the school food plan menu guidance, on-going success supported the schools ambitions for a 100% population dining uptake daily and exceeding the commercial financial model.

People at the Heart of the Service

Excellent, consistent and respected education catering requires great professional, caring and passionate people. A great and powerful story includes Victoria Beecham, who began her career with Angel Hill as a supervisor in a secondary school setting and is now not only leading a large school contract as the senior catering manager but supports the food technology curriculum delivering lessons throughout the school term.

Kevin describes her impact: “the enthusiasm, hard work and can-do attitude shines through which is reflected with this added value aspect to her work ethos to our client, we see an exciting future for Victoria within our business and is a great ambassador for Angel Hill and inspiring to our future team leaders.

This commitment reflects Angel Hill’s wider approach to our team, we invest in all of our colleagues, value their insight and encourage them to build strong relationships with our customers. Schools require partners, not providers or contractors, and our teams play a central role in creating that trust every day.

Evolving With the Sector

Pupil and student expectations are increasing each term, Parents require healthier choices with value for money offers, Education leaders want efficient, well-run services that support the wider study day.

Angel Hill evolves by staying on trend, communication is key, bespoke our menu offer for students and staff across all locations within this every growing sector.

From menu innovation, service and environment improvements and developments, the aim is always the same: delivering amazing food that supports learning, wellbeing and community, whilst delivering a WOW factor daily!

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.

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

Reframing Nutrition Education For Today’s Students

Posted on by Kelsie Button

Hannah Parish works across schools and colleges as a Nutritionist, supporting catering teams to translate nutrition guidance into food that young people will actually choose to eat. Working closely with chefs, site teams and education partners, she focuses on practical nutrition, building healthier habits through everyday meals, clear education and accessible choices that support learning, wellbeing and long-term health.

Understanding How Students Engage With Food and Information

Nutrition education in schools and colleges is changing. Young people are exposed to more information than ever, much of it conflicting or misleading. Rather than seeing this as a barrier, Angel Hill Food Co. treats it as an opportunity to rebuild curiosity and confidence around food.

“The focus is on making healthier choices feel practical, enjoyable and relevant. Nutritious meals need to compete with what students already know and like, so flavour, familiarity and accessibility matter as much as nutritional value. By positioning healthy food as something students want to choose, rather than feel they should choose, nutrition education becomes more effective and more lasting.”

Designing Food That Supports Learning, Health and Growth

Recipe development plays a central role in this approach. Menus are being enhanced through higher fibre content, smarter protein strategies and a clearer focus on nutrients that support brain health, concentration, immunity and physical development.

A key priority is exposure. Many students will not choose unfamiliar foods without encouragement, so Angel Hill Food Co. creates safe, engaging opportunities to try something new. Inspired by the Food Foundation’s Eat More Beans campaign, bean-based recipes are being increased across menus, supported by interactive, bean-themed sessions in schools. These sessions show how versatile, filling and appealing plant-based ingredients can be, helping students build familiarity and confidence over time.

Keeping Nutrition Education Relevant Throughout the Year

To maintain momentum, Angel Hill has developed a 2026 Nutrition Calendar, giving each month a clear theme, from gut health to sustainability. This allows schools and colleges to engage with fresh, timely topics rather than one-off initiatives that quickly lose impact.

Content is adapted by age group so messages remain meaningful and memorable. New concepts are also being developed around hormone health and bone health, recognising the importance of these areas for children and young adults. This ensures nutrition education supports both male and female health in a way that reflects real developmental needs.

Alongside this, Goodness Pop-Up Toolkits provide sites with ready-to-use, evidence-based materials. These resources are regularly refreshed to keep conversations active and visible, helping students feel informed and empowered in their everyday choices.

Learning From 2025 and Shaping the Year Ahead

Campaigns delivered in 2025 reinforced that engagement matters most when education is interactive. While pop-ups are valuable for introducing new foods and gathering feedback, workshops and classroom-based sessions create deeper understanding. They allow teams to build on what students already know and tailor discussions to their interests and stage of life.

Participation in the British Nutrition Foundation’s Snacktember campaign highlighted the scale of snacking among children and teenagers, and its impact on energy, mood and concentration. In response, Angel Hill is launching a Snack Smart concept for schools, supporting better snacking habits year-round through more fruit and vegetables, higher fibre options and whole-food choices.

Accessibility was another key learning. Catering teams want to stay involved, even when specialist teams are not on site. For 2026, this has led to a stronger focus on simple, practical tools, such as printable nutrition cards that can be displayed instantly at counters. This keeps nutrition education consistent, visible and easy to deliver.

Turning Small Changes Into Lasting Habits

Work with chefs and catering teams shows that meaningful improvements often come from small, achievable changes. Familiar recipes are used as a base, with gradual additions such as wholegrains, extra vegetables or lower-sugar alternatives. These steps improve nutrition without increasing costs or disrupting service.

Menu planning also balances appeal, affordability and nutritional value through smart ingredient choices. Beans and pulses, including Future 50 foods, are used alongside meat to increase fibre and protein, reduce saturated fat and support sustainability. Hybrid recipes using allergen-free plant proteins allow costs and carbon impact to be reduced while maintaining flavours students enjoy.

Looking ahead, the strongest influence on education catering is a shift in how nutrition is discussed. Moving away from labels of “good” and “bad” food, Angel Hill focuses on adding more goodness to everyday meals. More fibre, more whole foods and more nutrients that help students feel energised, focused and emotionally steady.

By supporting chefs to talk confidently with students and explain why food matters, catering becomes part of the learning environment. The result is a positive food culture where students stay on site, feel included, and begin to build habits that support their wellbeing now and into adulthood.

Q&A with Jennifer Brown, Catering Manager at Sarum Academy

Posted on by Kelsie Button

Jennifer Brown has dedicated more than a decade to supporting students and the wider community through her work in school catering. Her career has taken her from pubs and hotels to chalets, delis and seasonal work, eventually leading her to Sarum Academy, where she now manages a close-knit team committed to creating a warm, welcoming environment for pupils every day. In this conversation, Jennifer speaks about her journey, her passion for food, and the importance of supporting young people through nutritious, reliable meals.

Tell me a bit about yourself, your role and what led you here.

My name is Jennifer Brown and I work at Sarum Academy in Salisbury. I have an amazing team of four. I’ve worked in all sorts of places over the years, mainly pubs, and I previously managed pubs before moving into seasonal work. I’ve worked in chalets, hotels, delis, anything food related really. I’ve been in the food industry since leaving college.

When I had my children, the hours in pubs became difficult, so joining Sarum Academy fitted my life perfectly. That was ten years ago and I’ve been with the company ever since, with almost the same team the whole time. We all get on well, and that makes a real difference. We also supported a satellite school, Springfields, which we used to provide food for.

You’ve also been involved in community work. Can you talk about that?

Yes, through our work with Springfields we were approached by Salisbury District Council to support an OAP lunch club. We supplied meals every Thursday and did Christmas lunches for the elderly. My team have always backed me in things like this. I also took part in the Culinary Classroom and later led a Game Workshop, which was special for me. It felt like coming full circle, going from being the one learning to being the one giving something back.

Was there anything early in your life that made you want to work in catering?

My grandmother was a huge influence. She grew up in an era where you had to be thrifty and she was an amazing cook. She made everything from scratch, including pickles and preserves. I learned so much from watching and helping her. It made going into food feel very natural.

Pupils eating lunch

What has evolved for you over that time and what keeps you passionate about the job over the time you’ve been here?

Winning SCOTY was a big moment because I had entered for four years before finally winning. But the real learning came from understanding the value of school meals. I didn’t realise how many children rely on school for their main meal of the day. It opened my eyes.

Kids need good food to learn, concentrate and get through exams. There are children who arrive without breakfast or who may not have had dinner the night before. COVID made that even clearer. What we do matters, and we are not just “dinner ladies”. We’re helping children achieve their best.

You’ve won several awards. How has that recognition shaped you?

I still work closely with LACA and I’m currently their treasurer. It gives me a strong network of people to learn from. I’ve represented school meals at the House of Commons, taken part in Salon Culinaire where I won bronze, and won Dish of the Year at the Food Co. competition.

Culinary Classroom really started it all. It encouraged me to compete, which pushed me to grow, and eventually led to SCOTY. That programme is brilliant for developing people and helping you see what you’re capable of.

What sets your team apart within the catering industry?

We’re a very close team. My colleagues know every child by name and we all genuinely care. We may not have the biggest budget, but we work creatively and make things look great with what we have. We run theme days, workshops and always try to make food fun.

One project I’m particularly proud of is Cook Together, Eat Together, run with the council. We invited families without a dining table at home to come in, cook a meal with us, learn the recipes, and then take home a hamper of ingredients. We dressed the tables beautifully so families could enjoy a meal together, maybe for the first time in a long time. That’s what sets us apart. We genuinely care about the children and their families.

What has been one of the most rewarding moments of your career?

SCOTY has to be the biggest one. Winning it with my husband sitting next to me was incredible. I also cherish the bronze at Salon Culinaire because that was against chefs from across the whole industry. But SCOTY is the highlight.

Looking ahead, what goals or ideas are you excited about for next year?

I’d like to do more workshops and more theatre cooking with the students. I also want to keep developing the dish I entered before and see if I can push it from bronze to silver. I’m grateful to everyone who has supported me: Matt and Rob, my team, Sarum Academy and the programmes that encouraged me to learn and grow. Without their encouragement, none of this would have happened.

Jennifer’s work reflects the heart of OCS’s mission to make people and places the best they can be. Her commitment to students, families and the wider community shows the difference that caring, skilled colleagues can make every day. Through her leadership, creativity and passion for food, she continues to support young people and help create an environment where everyone has the opportunity to thrive.

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. 

 

For the Love of Food: Q&A with Henry Watts on the vision behind Angel Hill Food Co.

Posted on by Andrew Leedham
Following the launch of the refreshed brand, we spoke with Henry Watts, Managing Director for Angel Hill Food Co. about the thinking behind the relaunch, what customers and colleagues can expect, and why food and the people who prepare it sit at the heart of the vision.

What inspired the relaunch of Angel Hill Food Co.?

Angel Hill Food Co. sits on strong foundations, but it reached a natural moment of change. The business OCS acquired in 2012 had served the B&I market well for many years, but the brand no longer reflected where the offer had grown to or where it was heading.

The Angel Hill name itself is rooted in heritage. It comes from Bury St Edmunds, where the Servest business, a forerunner of OCS, began. Angel Hill is the street where that story started, being one of the oldest food markets in the country and a centre of culinary excellence and exploration. The relaunch reconnects the catering offer to its origin, while giving it a clearer, more contemporary identity that reflects the quality of food and service now being delivered.

What will customers notice first about the new brand?

The most important change is not visual; it is experiential. Food is centre stage. Angel Hill Food Co. is about fresh ingredients, freshly prepared food, and menus that change and evolve.

Food plays a much wider role in people’s lives than simply sustenance. It brings people together, marks occasions, reflects culture, and creates moments of connection. That belief underpins the strapline ‘For the Love of Food’. It is a simple expression of why the offer exists and of the teams that deliver every day.

Customers should see food that looks appealing, tastes good, and is prepared with care, using responsibly sourced ingredients. The branding supports that story, but the proof sits on the counter.

How important are people in bringing the brand to life?

People are fundamental. Frontline colleagues are the face of the business. They interact with customers every day, they understand local preferences, and they shape the experience far more than any brand asset ever could.

The focus is always on having the right people in place. When colleagues share the right values, skills can be taught, and knowledge can be developed. That means investing in training, support, and the tools that make it easier to deliver great food and great service.

There is a simple truth behind the model. Great food leads to happy customers. Happy customers lead to strong customer relationships. None of that happens without colleagues who care about what they do.

How are teams empowered while maintaining consistency and safety?

Food safety and allergens are non-negotiable. Those standards create clear boundaries. Within them, colleagues are trusted to apply their local knowledge.

What works in Scotland may not work in Cornwall. Preferences vary by region, site, and customer group. Teams understand that detail better than anyone and are encouraged to adapt menus within agreed frameworks. That balance between consistency and empowerment is essential to delivering a safe, relevant, and engaging food offer.

What makes Angel Hill Food Co. different in a crowded catering market?

Angel Hill Food Co. benefits from being part of OCS while retaining the agility of a specialist catering business. That combination matters.

The business operates with the flexibility and responsiveness often associated with smaller operators, while drawing on the scale, resources, and support of a wider facilities management group. This allows Angel Hill Food Co. to work successfully as a standalone catering partner or as part of a broader, integrated offer.

For customers, it means access to a catering brand that feels personal and focused, but is backed by resilience, governance, and long-term capability.

What do you want customers and colleagues to feel when they experience the brand?

For customers, the experience should feel personal. Catering is the one service on-site people actively choose and pay for, which makes quality and value highly visible.

When people see the Angel Hill Food Co. name, they should associate it with fresh food, great service and food crafted with care and purpose. That means menus shaped with nutrition in mind – not as an add-on, but as part of how food supports people through their day, whether they’re working, learning or delivering essential services.

For colleagues, the brand should feel inclusive and supportive. Investment in training, development, and tools helps teams feel included in a greater entity, even when they are geographically distant from the head office. That sense of being part of a team directly influences consistency and pride in delivery.

How will the brand continue to develop over time?

Consistency matters as much as creativity. The ambition is not to have peaks and troughs, but to deliver a steadily improving service. New concepts, chef development, and menu evolution are all part of that journey, designed to keep customers engaged day after day.

Feedback from sites already shows growing confidence in the offer and stronger customer response. That momentum comes from clarity of purpose and having the right people delivering it. Retaining existing partnerships and earning new ones flows naturally from doing the basics well, every day.

Angel Hill Food Co.’s relaunch is about reaffirming a simple idea: when food is prepared with care by people who are supported and trusted, it creates better experiences for everyone.

For the Love of Food: Celebrating Our Chefs on International Chef’s Day

Posted on by Andrew Leedham

Honouring the Passion, Creativity and Journeys Behind the Food We Serve Every Day

Every October 20th, kitchens across the globe mark International Chef’s Day, an annual celebration of the creativity, passion and dedication that chefs bring to their craft. First established in 2004 by the late Chef Dr. Bill Gallagher to honour the culinary profession and inspire future generations, International Chef’s Day is a global moment to recognise the people behind the plates – the professionals who transform everyday ingredients into memorable meals. 

We believe great food is more than just sustenance – it is connection, culture, and creativity brought to life through skill, curiosity and heart. This year’s International Chef’s Day gave us a chance to reflect on the stories and journeys of our own chefs whose passion fuels everything we do.

Passion That Started at Home

For many chefs, the joy of cooking begins long before formal training or professional accolades. For Chef Daisy Smith, it was family that sparked that flame.

“My love for food all came from my dad,” Daisy recalls. “He had me cooking with him from about three years old. He’s definitely my biggest inspiration and one of the reasons I wanted to get into catering in the first place.” Growing up, Daisy learned more than just recipes – she learned the rhythm of family kitchens, the joy of shared meals, and the creative freedom that comes with trying new flavours.

That early inspiration eventually became Daisy’s career. Today she brings that same warmth and adventurous spirit into her work, creating dishes that are rich in flavour and connection. Her story – from helping in the kitchen as a child to thriving as a professional chef – was shared as part of our TRUE Story series, where she highlighted how Angel Hill Food Co. has supported her growth and nurtured her talent.

Culinary Classroom

Daisy Smith – Chef, Business & Industry

Shannon Talbot-Bennett – Chef, Business & Industry

A Global Palette and Confidence on the Plate

For Shannon Talbot-Bennett, cooking is both a cultural expression and a way of connecting communities. Originally from South Africa, Shannon’s culinary journey began around barbecues with her family – a space where food was both celebration and tradition.

“Food was always part of how we connected,” she says. “Back home it was about outdoor cooking, shared meals and learning different ways of preparing food. Moving to the UK opened up even more opportunities to explore new cuisines and techniques.”

Shannon’s passion and skill have translated into experiences that blend her roots with a modern, global approach to food. Her achievements, including recognition at major food awards, reflect both confidence on the plate and a dedication to continuous culinary growth.

Tradition Meets Innovation

Chef Andre Alto brings a different perspective to the kitchen – one that marries tradition with innovation. For Andre, food was woven into family life from a young age, thanks to a household that valued curiosity at the table and encouraged trying everything placed in front of him.

“My mother and family were my first teachers,” Andre explains. “We were always encouraged to try new things. That curiosity has stayed with me throughout my career.”

Today, Andre channels that same spirit into his role as a Catering Manager, where he has transformed school kitchens into hubs of nutritional excellence and efficiency. His approach balances classic technique with thoughtful innovation, proving that great food can be both familiar and forward-looking.

Andre Alto – Chef, Education

Our Culinary Classroom 2024/2025 cohort

For the Love of Food

We believe that every dish our chefs craft carries meaning. Speaks to culture, memory, aspiration and care. From large-scale plated services to everyday meals in workplace dining spaces, our chefs bring joy and connection to every table they serve.

International Chef’s Day is more than a date on the calendar. It’s a reminder of the passion that shapes the food experience every day of the year. It’s a moment to celebrate those whose creativity elevates what we eat and enriches how we live.

To all the chefs – in our kitchens, in our communities and around the world – Happy International Chef’s Day. Thank you for your dedication, your stories, and the love you bring to food.