Tag: Our People

Innovation on the Plate: A Conversation with Chris Ince, Chef Director

Posted on by Andrew Leedham

Innovation has become a defining force in modern food service. As expectations rise across workplace dining, caterers are being challenged to deliver food that is creative, relevant, responsible and operationally sound. At Angel Hill Food Co., catering innovation is not a trend-driven exercise – it is a disciplined, collaborative approach to shaping the future of food at work.

We sat down with Chris Ince, Chef Director, to explore what innovation really means in today’s catering landscape, how ideas are brought to life, and how Angel Hill continues to innovate catering in ways that matter to customers and colleagues alike.

Chris, what does “innovation” actually mean in a catering context today?

Chris Ince:

For me, innovation in catering is about progress, not novelty. It’s easy to chase trends, but real innovation solves problems for customers and improves how food performs in a live environment. That might mean improving nutritional balance, reducing carbon impact, speeding up service, or making food more accessible to different audiences.

True catering innovation balances creativity with consistency. If an idea can’t be delivered at scale, or doesn’t resonate with customers, then it isn’t innovation – it’s just experimentation.

Where does innovation start at Angel Hill Food Co.?

Chris Ince:

It always starts with listening. We listen to our customers, our site teams and our chefs. They are closest to the reality of service – they know what customers ask for, what sells, and what causes friction.

From there, ideas are developed collaboratively. We test concepts in real kitchens, refine them based on feedback, and pressure-test them operationally. That process ensures we innovate catering in a way that works day in, day out – not just on paper.

How do you balance creativity with operational delivery at scale?

Chris Ince:

That’s one of the biggest challenges in food service. You can create the most exciting dish in the world, but if it slows service, requires specialist skills, or creates waste, it won’t succeed in a workplace setting.

Our approach to catering innovation is rooted in practicality. We look at ingredient availability, preparation time, training requirements and equipment from the outset. Creativity has to live within those parameters – and often that’s where the best ideas emerge.

Innovation is often associated with new flavours – but is that enough to deliver real progress in catering?

Chris Ince:

Flavours are important, but innovation goes far beyond that. Some of the most impactful changes happens quietly – reformulating recipes, improving sourcing, or redesigning formats to suit how people actually eat at work.

For example, improving a familiar dish by lowering its carbon footprint or enhancing its nutritional profile without changing the eating experience is a powerful way to innovate catering. Customers still get what they love, but with added value behind the scenes.

How does sustainability influence catering innovation across modern food service?

Chris Ince:

Sustainability is inseparable from innovation now. Any new concept or recipe has to be assessed through environmental, nutritional and commercial lenses. Our Big Carbon Kick Out programme is a great example – it challenges us to rethink everyday dishes and make smarter ingredient choices that reduce impact without sacrificing flavour.

This isn’t about telling customers what they should eat. It’s about making better choices the default, so sustainability becomes effortless.

How do you encourage chefs to innovate?

Chris Ince:

Culture is everything. Chefs need structure, but they also need trust. We give our teams clear frameworks and objectives, then empower them to explore ideas within those boundaries.

Initiatives like our Culinary Classroom bring chefs together to share knowledge, test concepts and learn from one another. When people feel invested and heard, innovation becomes part of everyday thinking – not something reserved for special projects.

What role does customer insight play in innovation?

Chris Ince:

A huge one. Innovation only succeeds if customers buy into it. That’s why we involve them early – through tastings, trials and feedback loops.

When customers help shape the outcome, adoption is faster and confidence is higher. That’s how we innovate catering with relevance, rather than assumption.

Looking ahead, what excites you most about the future of catering innovation?

Chris Ince:

The opportunity to rethink formats and experiences. As workplaces evolve, food needs to work harder – it has to be flexible, engaging and meaningful.

Whether it’s street-food-inspired concepts, smarter grab-and-go options, or reimagined classics, the future of catering innovation lies in blending creativity with insight. If we stay curious, collaborative and grounded in reality, there’s enormous potential ahead.

A Considered Approach to Innovating Catering

Innovation is not about reinvention for its own sake. It’s about thoughtful progress – improving how food tastes, how it’s delivered, and how it supports people and the planet.

By embedding catering innovation into everyday thinking and continuing to innovate catering through collaboration and insight, Angel Hill Food Co. is shaping a future where workplace food is not just served – it’s genuinely valued.

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.

How Shannon Talbot Served Up Success at the StrEAT Food Awards 2025

Posted on by Andrew Leedham

Confidence, Culture and Craft Behind an Award Winning Street Food Moment

Winning an industry award is rarely about a single moment on the day. More often, it is the result of confidence built over time, inspiration drawn from personal experiences, and a clear belief in the food on the plate. For Chef Shannon Talbot, success at the StrEAT Food Awards 2025 was exactly that – a reflection of her journey as a chef, her cultural influences, and her thoughtful approach to street-food-inspired cooking.

Held at Big Penny Social in London, the StrEAT Food Awards bring together chefs from across the contract catering and street food sectors to showcase creativity, flavour and technical ability in a live competition environment. In her first year entering the awards, Shannon achieved an exceptional result – taking home StrEAT Food Chef of the Year and securing second place in the Dish of the Year category – a rare double recognition that underlines both skill and consistency.

Yet for Shannon, the experience was about more than trophies.

“I believed in the food I was putting forward, but I never expected to place first and second,” she says. “I went in wanting to challenge myself and prove that my ideas had a place on that stage.”

Cooking With Confidence and Intention

Shannon’s winning dish was a Caribbean-inspired jerk chicken taco, paired with a vibrant pineapple salsa and finished with delicate micro herbs. Inspired by the warmth and energy of Jamaican street food, the dish focused on bold, well-balanced flavours rather than complexity for complexity’s sake.

“I wanted to create something that felt approachable and exciting at the same time,” Shannon explains. “Street food should feel fun, full of flavour and easy to enjoy – not overworked.”

Judges praised the dish for its clarity, execution and confident flavour profile – a reflection of Shannon’s belief that strong ideas don’t need excessive embellishment to stand out.

“Sometimes less really is more,” she adds. “If the flavours are right, you don’t need to overcomplicate things.”

Drawing Inspiration From Heritage and Experience

Food has always been deeply personal for Shannon. Growing up, cooking was central to family life, with her father and brother playing key roles in shaping her relationship with food. Those early experiences continue to influence her cooking today, particularly her willingness to draw from cultural traditions and reinterpret them in modern ways.

Her second dish at the StrEAT Food Awards 2025 paid homage to her South African roots, reimagining the traditional bunny chow in a contemporary street-food format. The dish demonstrated both technical skill and storytelling – two qualities that have become hallmarks of Shannon’s style.

“I like food that has meaning behind it,” she says. “If a dish connects to who you are or where you come from, it naturally carries more confidence.”

Growth Through Challenge

That confidence was built well before the StrEAT Food Awards 2025. The year prior, Shannon was crowned OCS Chef of the Year, an internal competition celebrating culinary excellence, creativity and consistency across the business. The experience proved to be a pivotal moment, giving her the belief to push herself further and test her skills on a national stage.

“Winning OCS Chef of the Year made me realise I could trust my instincts,” Shannon reflects. “It gave me the confidence to take on bigger challenges and believe that my ideas had real value.”

That momentum carried directly into her preparation for the StrEAT Food Awards, where the same self-belief, clarity of flavour and calm approach under pressure helped set her apart from the competition.

Originally trained as a pastry chef, Shannon brings precision, patience and attention to detail into every dish she creates. That technical foundation has shaped her savoury cooking, particularly in fast-paced, high-pressure environments where balance, timing and execution are critical.

More Than an Award

Shannon Talbot’s success at the StrEAT Food Awards 2025 is a powerful example of how confidence, culture and creativity come together on the plate. It’s a reminder that great food doesn’t start with accolades – it starts with belief, intention and a genuine connection to the food being served.

For Shannon, the awards marked not an endpoint, but a moment of affirmation – proof that her voice, her flavour and her approach belong firmly within the evolving world of modern street-food-led catering.

Chef Shannon Talbot-Bennett Shortlisted for StrEATfood Awards

Posted on by lawrence riches

We’re excited to share that our talented chef, Shannon Talbot-Bennett, has been shortlisted for the prestigious StrEATfood Awards 2025 for her standout dish, Next Level Bunny Chow.

About the StrEATfood Awards

Organised by Contract Catering Magazine, the StrEATfood Awards celebrate the UK’s most innovative street food chefs in workplace and event catering. This year, the final will take place on 7 October at Big Penny Social, London. Where 16 finalists will compete in two live challenges. First, they showcase their signature dishes in front of expert judges. Later, the second round will follow by a technical round, featuring surprise ingredients revealed on the day.

Celebrating Culinary Creativity

Shannon’s nomination highlights her exceptional culinary creativity, skill, and dedication to storytelling through food. Reflecting on this achievement, she said:

I’m honoured to be nominated for the StrEATfood Awards. This recognition motivates me to keep pushing boundaries and celebrating the bold flavours and stories behind every dish, including my South African bunny chow. Being born and raised in South Africa, this dish holds a close place to my heart, and my South African heritage is the inspiration behind it.

Bunny chow, a vibrant street food dish traditionally served in a hollowed-out loaf of bread and filled with spicy curry, showcases Shannon’s dedication to bringing authentic, culturally rich flavours to the workplace dining experience.

This nomination continues a strong tradition of success for OCS at the StrEATfood Awards. In 2024, our chefs impressed judges with bold, globally inspired dishes, earning recognition for creativity and excellence. The year before, Angel Hill Food Co. chef Matt Chapman was named StrEATfood Chef of the Year 2023 for his outstanding culinary performance. These achievements reflect the passion and innovation our chefs bring to every dish.

We extend our warmest congratulations to Shannon on this remarkable achievement and wish her the very best in the final. The entire team is cheering her on.

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

Posted on by lawrence riches

A Passion Sparked in the Kitchen

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

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

A Love of Food That Started Early

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

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

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

Culinary Classroom

Creativity and Support at Angel Hill Food Co.

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

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

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

A Journey Driven by Passion

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

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

Posted on by lawrence riches

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

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

Walking for a Worthy Cause

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

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

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

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

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

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

Inspired to Make a Difference

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

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

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

Recognition for Excellence

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

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

Culinary Classroom: Wrapping Up an Inspiring Year of Learning

Posted on by Andrew Leedham

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

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

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

AI in contract catering

Exploration, Immersion and Insight

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

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

Growing Skills Across the Board

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

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

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

From Farm to Fork and Beyond

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

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

A Future-Ready Culinary Community

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

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

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

Posted on by Andrew Leedham

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

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

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

Recognising Outstanding Contributions

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

  • Robert Cass – Area Manager of the Year

  • Matt Chapman – Development Chef of the Year

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

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

Matt Chapman, Development Chef

Andre Alto, Chef

Robert Cass, Area Manager

What the Contract Catering Awards Mean

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

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

A Night of Celebration

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

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

Looking Ahead

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

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

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

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

Posted on by Andrew Leedham

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

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

Eight Finalists, One Unforgettable Day

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

  • Craig Campbell (Cheshire Fire & Rescue)

  • Terry Griffiths (Qinetiq Farnborough)

  • Ant Clark (Ocado Dordan)

  • Dean Hickson (Ocado Trident Place)

  • Andre Alto (Kings Norton Girls School)

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

  • Tom Evans (Qinetiq Malvern)

  • Andy Flynn (Compare the Market) 

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

A Two-Round Competition

The day featured two intense rounds of competition:

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

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

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

Winning the Crowns

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

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

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

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

Celebrating Craft and Community

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

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

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

Looking to the Future

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

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