Tag: Corporate & Workplace

Food Concepts: Spotlighting Match Day Wraps 

Posted on by Kelsie Button

Bringing Global Flavours to the World Cup

As the 2026 FIFA World Cup kicked off on 11 June, customers across Education and Business & Industry can experience the excitement of the tournament through Match Day Wraps. 

Created by Company Development Chef Josh Blakemore as part of this year’s Education marketing programme, Match Day Wraps celebrates participating nations through a series of inspired fillings, transforming iconic dishes and flavour profiles into hot grab-and-go favourites. 

Designed to create excitement and encourage discovery, the concept combines familiar favourites with international influences, bringing a taste of the tournament to every bite. Following its success in Education, the concept has also been adopted across Business & Industry by Company Development Chef Matt Chapman, helping to bring the World Cup to life for workplace customers across the business. 

Six Countries, Six Flavours

Each wrap takes inspiration from dishes associated with competing nations, giving sites a different feature every week throughout the tournament. 

  • Japan→ Inspired by Katsu Curry
    Katsu chicken with shredded cabbage and cucumber
  • England→ Inspired by Fish and Chips
    Fish and chips with chip shop curry mayo

  • Republic of Korea →Inspired by Korean BBQ
    Korean BBQ chicken with Asian slaw

  • Argentina → Inspired by Chimichurri Chicken
    Chimichurri roasted chicken with crispy rosti, roasted corn and chilli and garlic mayo

  • Mexico→ Inspired by vibrant street food flavours
    Mexican orange chicken with salsa and peppers

  • Portugal→ Inspired by piri piri chicken
    Crispy chicken with diced potatoes and piri piri mayo 

Sites are encouraged to feature one wrap each week throughout the six-week tournament, creating a rolling programme of global flavours inspired by the competing nations. 

Creating Excitement Around Food

For Company Development Chef Josh Blakemore, the World Cup presented the perfect opportunity to bring something different to menus while encouraging pupils to explore new flavours. 

A big part of my role is to create new, exciting food options for our secondary and primary school pupils. I really enjoy the buzz created around the World Cup and saw a perfect opportunity to create some fun, exciting hot wrap fillings based around countries competing in the World Cup. 

Sites will feature one wrap per week for the six weeks that the competition is on. The featured countries are England, Argentina, Portugal, Mexico, Japan and the Republic of Korea.”

Josh Blakemore, Company Development Chef 

The concept also demonstrates how great food ideas can work across multiple sectors. By bringing Match Day Wraps into Business & Industry environments, Matt Chapman has helped extend the concept’s reach, giving workplace customers the opportunity to enjoy globally inspired flavours while celebrating one of the world’s most recognised sporting events. 

Bringing the Tournament to Life

Match Day Wraps has been designed to work perfectly from hot grab-and-go counters, although sites have the flexibility to choose the best approach for their customers. 

By combining globally inspired flavours with familiar formats, the concept creates a simple and engaging way for sites to celebrate the World Cup, drive participation and bring customers together through food throughout the tournament. 

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.

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.