Members’ News

March 2026

Foodservice price inflation flattens in January as key commodities unwind #

Food and drink prices in the hospitality sector remained virtually flat in January, with month-on-month inflation slowing to just 0.02%, according to the latest Foodservice Price Index from NIQ and Prestige Purchasing.

The deceleration brings welcome stability for operators following a sharp festive surge in prices in December. Plateauing categories of the Index include oils & fats,  where prices dropped month-on-month to bring relief to domestic supply chains.

There was also a slight easing in the bread & cereals category and a complete flattening of price movement in meat & poultry, as demand cooled after Christmas and global supply balanced.

Crucially, the extreme inflationary pressures that affected the sugar, jam, syrups & chocolate and coffee, tea & cocoa categories throughout 2024 and 2025 have started to ease. Global cocoa futures have dropped to multi-year lows, driven by improved West African harvests and rising global stocks. While it will take time for this raw commodity deflation to fully filter through to processed products, the downward correction marks a significant turning point for the sector.

However, the Index shows inflationary momentum has not disappeared entirely. Seasonal and structural challenges pushed fresh produce prices higher in January, with fruit affected by high energy costs for glasshouse-grown berries in Europe and a 30% drop in Spanish lemon volumes. There was also seasonal tightening in some vegetable categories, though overall supply remains more resilient than during the same period last year. Meanwhile, the fish category is still under acute pressure, with cod prices at record highs due to severely restricted quotas.

Shaun Allen, CEO of Prestige Purchasing, said: “Seeing month-on-month inflation flatten to just 0.02% in January is a highly encouraging start to 2026. The unwinding of the cocoa crisis and the sharp drops in oils & fats provide much-needed breathing room for the hospitality sector after a punishing December. However, operators must remain vigilant. With fresh produce still climbing and foundational costs like energy and labour acting as a floor on pricing, true deflation across the board remains elusive. Strategic sourcing will be vital to capitalise on these falling commodity markets.”

Reuben Pullan, senior insight consultant at NIQ, said: “After relentless inflationary pressures in 2025, hospitality operators will have been relieved to see pricing stabilise in many areas of food and drink in January. Nevertheless, the market remains vulnerable to micro pressures in supply. With other key costs like labour and taxation so high, there is no room for complacency on pricing and businesses will have to be braced for more volatility in 2026.”

Leyland Trucks keeps Sodexo on the menu in new 5-year contract #

Leyland Trucks Ltd, one of the UK’s leading commercial vehicle manufacturers, has selected Sodexo UK & Ireland to continue to deliver catering and hospitality services for a further five years following the award of a new contract valued at around £4 million.
 
Sodexo has been Leyland Trucks’ food services partner at its 86-acre Leyland Assembly Plant in Lancashire for two decades, serving its 1,000-strong workforce with delicious, nutritious and sustainable meal options.
 
Under the new agreement, Sodexo will continue to serve Leyland’s workforce fresh, seasonal and affordable meals throughout the working day. The Sodexo team expertly serve a wide range hearty main meals, freshly cooked by its skilled chefs as well as smaller meal options such as salads, jacket potatoes and sandwiches.
 
Sustainability is a strategic priority for both organisations with the impact of the site’s operations on the environment a key focus. Sodexo’s catering team utilises the company’s WasteWatch data-driven programme to monitor, track and reduce food waste both in the kitchen and the restaurant at the site.
 
Paula Stevenson, Managing Director Corporate Services, Sodexo UK & Ireland said: “We are incredibly proud to extend our long‑standing partnership with Leyland Trucks. It is a company with a long heritage not just in the local community but as a leading UK-based commercial vehicle manufacturer.  We look forward to continuing our partnership for another five years, building on our 20-year partnership which is rooted in trust, shared values and a real commitment to doing the right thing for people and the planet.”
 
Ieva Petermane, Commodity Manager at Leyland Trucks Ltd, said: “Sodexo has grown into a vital part of our Leyland Trucks community. Its dependable service and people-focused approach help ensure our teams feel supported and looked after every day."
 
Sodexo’s Corporate Services business delivers workplace services, facilities management and food services to some of the world’s most recognisable brands. Its teams have expertise operating across a range of different environments in the corporate sector, including headquarters, regional offices, data centres, manufacturing centres and research and development hubs, in sectors as diverse as professional services, financial services, pharmaceuticals, media and technology. 

Bidfood continues backing operators with “Your Favourites” cashback campaign #

Following the success of its Price Freeze promotion in December, Bidfood, one of the UK’s leading foodservice providers, is giving customers another way to save with its new Your Favourites cashback offer, running throughout March and April 2026.

In an industry currently facing rising food and energy costs, tight margins, and ongoing supply chain pressures, operators are under more pressure than ever to maintain profitability while delivering consistent quality to customers. This initiative continues Bidfood’s commitment to helping them manage costs, providing up to £100 cashback on a specially selected range of popular products.

The “Your Favourites” cashback offer helps ease these challenges by reducing the cost of essential and popular purchases, allowing businesses to protect their margins and focus on delivering exceptional service.

The promotion features almost 140 products, spanning everyday essentials and customer favourites across multiple categories. Many of these products featured in Bidfood’s recent Price Freeze promotional campaign.

The scheme enables operators to continue benefiting from great value on the products they rely on most, while helping them effectively navigate the ongoing pressures facing the foodservice sector.

Katie Sillars, Head of Commercial Growth Initiatives at Bidfood, said:
"After the positive response to our Price Freeze promotion, we wanted to give operators another way to make meaningful savings on the products they use every day. With ongoing cost pressures and cautious customer spending, this cashback offer helps operators manage their budgets without compromising on quality or choice.

"It’s a practical way to manage food costs, allowing businesses to reinvest in their teams, menus, and customer experience. Every bit of support counts when planning ahead and keeping operations running profitably, and we’re proud to help our customers continue delivering great value to their own customers."

For more information and to browse the full qualifying range, visit LINK HERE

The Compass Group Foundation marks three years of impact, transforming lives and communities #

Compass Group UK and Ireland is celebrating three years of impact through its partnership with The Compass Group Foundation, the Group’s independent charitable foundation.

Launched in 2023 by parent company Compass Group, the Foundation is marking a period of rapid progress in breaking down barriers to opportunity and supporting people and communities to build more resilient futures.

The Foundation has already supported more than 21,000 people and backed over 300 small enterprises globally, including farmers and food entrepreneurs, across 14 countries. In the UK and Ireland, the Foundation supported eight charities in 2025, distributing nearly £200,000 to support vital community‑based work. 

At the heart of this work is a focus on people - creating pathways into meaningful work for refugees, people with disabilities and women in vulnerable situations; empowering farmers and food entrepreneurs to build sustainable livelihoods and strengthening local food systems. Through targeted partnerships and practical support, it has also helped unlock surplus food to deliver hundreds of thousands of meals to communities in need.

Changing lives through UK partnerships

In the UK, the Foundation has supported a number of impactful projects that demonstrate how tailored, holistic support can deliver lasting change including:

Ladder Foundation for Birmingham – Xcelerate Your Future Initiative has supported people facing significant barriers, including homelessness, food insecurity, health challenges and immigration issues, to build confidence, gain skills and move closer to employment. The hospitality focused programme combines practical training with daily meals, free travel cards, mentoring and referrals for housing, mental health‑ and legal advice. As a result, 83% of participants graduated with accredited qualifications, while 58% moved from not being in employment, education or training into work or further training within six months. The programme also supported another 68 applicants who were not selected for the training, offering them referrals to alternative pathways.

Sense – Aspirations for All Employment Service – has helped disabled individuals with complex needs to access meaningful work. Through personalised coaching, group sessions and engagement with inclusive employers, the programme has supported more than 100 people on a one to one basis, built confidence and job readiness, and connected jobseekers directly with employers committed to inclusion at the Birmingham Jobs Fair.

Fareshare - Surplus with Purpose Programme – Addressing food insecurity and waste, the Foundation’s support has enabled the redistribution of 173 tonnes of surplus food — equivalent to more than 411,000 meals — to frontline charities and community organisations. This work has helped improve physical and mental health, reduce isolation and lessen stigma for people experiencing food insecurity, while supporting thousands of charities across the UK.

Other organisations that received support through the Foundation include: Cook for Good, Well Grounded, Springboard, FoodCycle and Natasha Allergen Research Foundation.

The Compass Group Foundation’s 2025 Impact Report brings these numbers to life through stories from across its programmes, highlighting how focused support, delivered in partnership with charities and community organisations, can help people rebuild confidence, access work and create more resilient local economies.

As the Compass Group Foundation enters its fourth year, it remains committed to supporting inclusive economies and ensuring more people have the opportunity not just to participate, but to thrive.

Robin Mills, Chair of The Compass Group Foundation and CEO of Compass Group UK & Ireland said: “The Compass Group Foundation’s Annual Impact Report reflects the extraordinary outcomes, partnerships and stories that have shaped our work over the past year. Together with our charity partners we have already reached more than 21,000 people and supported over 300 small enterprises globally, including small scale farmers.”

“In a time of economic uncertainty and growing social challenges, our commitment to breaking down barriers to opportunity has never been more important. As an independent charitable foundation aligned to Compass Group’s purpose as a people powered business, we are focused on enabling meaningful livelihoods, strengthening communities and creating lasting change.”

Justine Johnson, Manager, Ladder Foundation: “Through holistic support, skills development and strong community partnerships, we aim to empower people not only to enter the hospitality workforce, but to grow, succeed and lead fulfilling lives.

“Yohannes, a recent graduate of the programme, has been working as a Barista at well-known football club in the area, and we’re delighted that he has now been offered a permanent position at the club.”

Bidfood launches new pub webpage to support tenanted and leased pubs under pressure #

Bidfood, one of the UK’s leading food wholesalers, has launched a dedicated pub webpage packed with tools to help tenanted and leased pubs tackle rising costs and tighten margins.
 
The launch reinforces Bidfood’s commitment to supporting pubs as a true partner in navigating increasing financial pressures, as the industry continues to assess the impact of the government’s recent U-turn on business rates for pubs. While the move offers some relief, pressure remains high, with continued uncertainty across the sector.
 
Built by Bidfood’s Marketing, Chef, Sales and Digital Teams, the new page brings together valuable tools, insight and support designed specifically for pubs operating under lease and tenancy agreements, making it easier to access help in one place that reflects how these businesses run.
 
Prior to the government’s announcement, UKHospitality estimated that up to 540 pubs could close in 2026, highlighting the scale of the challenge facing pub operators. As pubs continue to adapt to economic and structural challenges, Bidfood’s latest launch reinforces its long-term commitment to working alongside every type of pub, whether they be tenanted, leased or independent gastropubs, supporting the vital role they play in local communities and the wider hospitality supply chain.
 
The new webpage builds on the launch of Bidfood’s innovative ‘Interactive Pub’ in February 2025, an immersive digital platform with more than 50 interactive tools, guides and insights to help pubs streamline operations, manage costs and adapt to current market conditions.
 
The new webpages are built around three clear areas:
 
Expert support for pubs of all sizes: All-in-one support for pubs of every size, with quick and easy access to 10,000+ products and 24/7 online ordering, sector experts, and the Interactive Pub, helping businesses to run smarter and more efficiently.
 
Championing pub growth:  Alongside recipe inspiration from Bidfood’s Development Chefs, there’s also access to Bidfood’s comprehensive collection of support tools and resources. This includes Bidfood’s industry support hub, Unlock Your Menu, with menu engineering tips and guidance on managing inflationary pressures, as well as tailored support for takeaway, delivery and dark kitchen operations.
 
Key market drivers:  Sharing insight into key industry changes and challenges, and the latest sector trends. This also includes Caterers Campus, Bidfood’s free online training programme, which provides access to more than 30 expert-written modules to support staff development. By helping pubs upskill teams in-house, the platform can deliver significant cost savings, potentially up to £1,590[ii] per employee per year, while strengthening service, retention and long-term growth.
 
Chris Palethorpe, Client Director for Pubs at Bidfood, said: “Tenanted and leased pubs are under sustained pressure, with rising costs on multiple fronts and very little room for error. At a time when so many pubs are navigating incredibly challenging trading conditions, it’s more important than ever that they feel supported to not just keep their doors open, but to continue playing their role at the heart of communities.
 
“These new webpages are designed to make it easier for customers to access practical advice, tools and support in one place. As a trusted partner providing reliable support, quality products and tailored solutions, we’re committed to helping pubs not only survive but truly thrive at this difficult time.”
 
To access Bidfood’s latest pub webpage, please visit: https://www.bidfood.co.uk/pubs/leased-and-tenanted-support/

The Jockey Club and Levy Announce Landmark £100 Million Partnership to Transform the Racegoer Experience #

The Jockey Club, the largest commercial group in British horseracing, and Levy, the market-leading sports and entertainment division of Compass Group UK & Ireland, today announce an exclusive new twenty-year deal and a £100 million investment[1] designed to revolutionise the spectator experience across their UK racecourses.
 
The evolution of the partnership sees the existing joint venture, Jockey Club Catering, rebranded as Jockey Club Experiences. This name change represents a significant expansion of responsibilities, with Jockey Club Experiences now overseeing end-to-end hospitality package sales and delivery, conferencing and events, and retail merchandising, alongside their role as the ongoing food and beverage partner across all retail and hospitality.
 
Building on a successful long-standing relationship, the partnership will enable The Jockey Club to make a significant capital investment of £100 million into their business while delivering a step change in the customer experience at their 15 racecourses. Their investment plans, funded by a payment from Compass as part of the deal, include introducing digital ticketing, improvements to the customer experience at Cheltenham and Aintree, and a reinvigoration of The Derby to return it to its rightful place in the UK and world racing calendars.
 
For Levy, leaders in delivering world-class hospitality, this deal represents an exciting opportunity to inject much-needed capital to elevate the racegoer experience to new heights. By combining Levy’s operational excellence with The Jockey Club’s historic venues and racing expertise, the partnership is set to deliver a modernised, premium experience for every visitor.
 
Jon Davies, CEO of Levy, said: “This partnership is a defining moment for British racing and a statement of intent. Together with The Jockey Club, we are committed to setting a new global standard for the raceday experience. Our evolution into Jockey Club Experiences reflects the scale of our ambition and the responsibility we carry. By investing for the long term, we are elevating the experience for racegoers and strengthening the sport’s position on the world stage.”
 
Jim Mullen, Chief Executive of The Jockey Club, commented: “This is an important moment for racing and The Jockey Club. We have agreed a long-term opportunity with a proven worldwide operator to help us grow our ability to invest in the sport and the customer experience. We want customers at our venues to enjoy the sport, enjoy the hospitality and come back to this great sport more often. Our partnership with Levy and Compass will elevate our offer even further and we look forward to them playing their part in helping racing and us grow.”

Carlsberg Britvic to support soft drinks trade ups with hospitality exclusive sleek cans #

Carlsberg Britvic is unveiling a new portfolio of premium sleek can formats across its 7UP®, Tango, Pepsi and Lipton brands, now launching exclusively into the foodservice and licensed channels. With 7UP® and Pepsi featuring a refined matt finish, while the Lipton and Tango cans have a gloss finish, the new designs offer a premium, out of home alternative for four of Carlsberg Britvic’s much loved household brands. The move introduces refreshed packaging tailored to out of home drink occasions, that transforms everyday serve moments into experiences that feel elevated and indulgent.

The UK out-of-home food and drink market was worth £102.3bn in 2025, which was a 2.5% increase from the previous year, reflecting that demand for out of home experiences continues to rise. At the same time, almost 60% of consumers say sleek cans feel like a more premium drink option, highlighting a strong opportunity for Carlsberg Britvic to help operators elevate their soft drink offering. In foodservice, the new sleek can packaging gives operators an easy way to premiumise their offer, encouraging customers to trade up and elevate everyday food occasions. In licensed venues, it provides a quick, seamless solution for serving a premium packaged product in busy environments.

Chris Pratt, VP Sales On Trade at Carlsberg Britvic comments: “As premiumisation, alcohol moderation and better-for-you choices continue to rise, sleek can soft drinks give operators a simple way to elevate their menu with minimal disruption.  From the UK’s number one iced tea brand and number one consumed cola to a fast growing fruit flavoured carbonates brand in licensed brand in licensed and the largest out-of-home lemon and lime brand, our sleek can builds on ranges consumers already know and love. This is set to help outlets to increase sales, strengthen brand loyalty and encourage trade ups in line with evolving consumer behaviours.”
 
Carlsberg Britvic’s sleek can proposition are available to the foodservice and licensed channels from 1 March. The full brand and flavour portfolio includes 7UP Zero Sugar®, Tango Zero’d Apple and original Orange, Pepsi MAX® and Pepsi MAX® Cherry, Diet Pepsi, regular Pepsi and Lipton Iced Tea Peach, with RRPs starting from £1.65.

Lashings World Welcomes Back J2O for Second Season as the Heat Rises Ahead of Summer Cricket Festival #

J2O, the UK’s number one adult soft drinks brand1, and Lashings World XI, the world-renowned cricket team, are proud to announce their partnership for the 2026 season.

Now entering its second year with J2O, and a third year of collaboration with the Carlsberg Britvic family, the partnership continues to unite world-class cricket with one of the nation’s most loved adult soft drink brands. Together, they promise another unforgettable summer for players, partners and fans alike.

For decades, Lashings World XI has brought together some of the biggest legends in cricket, thrilling crowds with entertaining matches and an enduring passion for the game. With J2O by their side, the 2026 season is set to be the most exciting yet.

A highlight of the continued partnership will be a cricket festival on 18th June 2026, supporting Carlsberg Britvic’s chosen charity, Only A Pavement Away. The charity provides vital support, training and employment pathways to vulnerable individuals within the hospitality industry, including those facing homelessness, poverty and social exclusion. The day promises not only elite cricket and premium hospitality, but meaningful impact beyond the boundary rope.

“We are over the moon to welcome back J2O as our official sponsor, and the Carlsberg Britvic family,” says Lashings World Managing Director, Dave Fitzgerald. “Their iconic, fun brand aligns perfectly with ours, and together we unite world-class cricket, entertainment and fundraising. We look forward to delivering an incredible day filled with unforgettable moments with J2O. Bring your thirst for summer!”

Emma King, Hospitality Director at Carlsberg Britvic said, “We are delighted to announce that J2O is the official soft drinks partner of Lashings World XI for the third year. Lashings is a team that embodies passion, fun, and excellence, making them the ideal match for J2O, the perfect beverage choice for social occasions. We look forward to refreshing players and fans alike throughout the season.”

You can expect to see J2O branding on the Lashings World XI official playing kit; worn by the cricket legends throughout the year.

Fans can look forward to a range of exciting activations, including exclusive competitions, behind-the-scenes content, and special match-day experiences, all designed to bring them closer to their cricketing heroes.

J2O renowned for its bold juicy fruit blends, is all about enhancing social occasions with bold and exciting flavours, just as Lashings World XI enhances cricketing entertainment around the world.

For further information, media inquiries, or interview opportunities, please contact:
Media Contact
Suzi Eaton
+44 7841 903376
Marketing@lashingsworld.com

Lexington Catering promotes Sean Ritson to managing director #

Corporate contract caterer Lexington Catering has promoted Sean Ritson to managing director at a pivotal point of growth for the company. Ritson has been with Lexington for seven years, holding senior leadership positions including operations director and, most recently, divisional director.
 
Throughout his tenure, Ritson has been instrumental in driving innovation and business growth, and guiding the company through challenging market conditions, including the global pandemic and the hybrid working landscape. Known for his strong people leadership and focus on culture, he has helped the business achieve sustained success and operational excellence.
 
With over 25 years’ experience in the catering and hospitality sector, Ritson has also held senior positions at Compass, Bartlett Mitchell and CH&CO.
 
Ritson will report into Matt Wood, managing director of Elior UK's entire business & industry (B&I) operations.
 
Speaking about his appointment, Sean Ritson, managing director, Lexington said: “I am thrilled and honoured to be appointed as Lexington’s managing director. I’m incredibly proud of everything we have achieved as a business over the last seven years, and I’m grateful for all the support along the way. The culture here is really something special. 
 
“Lexington has always been a values-driven business, delivering authenticity and truly unique experiences in the industry. I look forward to continuing our growth journey and cementing our place as a sector leader.”
 
Matt Wood, managing director, Elior B&I said: “Appointing Sean as managing director is a natural step. His depth of knowledge of the company, strong business acumen, determination and passion for excellence make him an outstanding leader.  I’m looking forward to seeing Lexington continue to thrive under his leadership.”
 
As managing director of Elior's entire business & industry (B&I) operations, Matt Wood will continue to oversee the strategic direction and performance of the division, as part of the Elior UK leadership team. He will spearhead strategic growth and innovation across Elior’s B&I portfolio, working closely with Lexington’s Sean Ritson and divisional managing director Calum McLaren, who will continue to head up the regional corporate workplace brand, Elior at Work.
 
Leveraging the combined expertise of Lexington and Elior at Work, Wood will drive the delivery of cohesive, high-impact solutions for corporate clients nationwide, while maintaining the distinctive brand identities of both organisations.

Nestlé Professional® unveils Toque d’Or® 2026 finalists with Scandinavian culinary trip up for grabs #

Nestlé Professional has announced the 12 students progressing to the Grand Finals of its prestigious Toque d’Or competition, after an exceptional round of intense and competitive action at the National Heats in York. The competition is supported by industry partners including Russums and Savoy Educational Trust, who help champion the development of emerging talent across the hospitality sector.

Led by chef Kate Austen and renowned hospitality professional Andy Downton, the expert judging panel selected the finalists for showcasing incredible levels of passion, skill, and professionalism under pressure. As well as competing across a series of challenges, Grand Finals week will offer an immersive learning experience for the 12 competitors – an opportunity for them to sharpen their skills; explore emerging food trends influenced by cultural fusion, diversity and innovation; and learn about the future of regenerative farming practices. The two champions will win the prize of travelling around Scandinavia later this year, exploring the forward-thinking food scenes of Copenhagen, Denmark and Helsingborg, Sweden.

The Back-of-House (BOH) and Front-of-House (FOH) competitors advancing to the Grand Finals in May are:

FOH:
Joshua Trott - Loughborough College 
Brittany Juma - Cheshire College South & West
Cameron S Symon – UHI Perth 
Taya Allen – UHI Perth 
Amelia Osborne - Barnsley College
Declan Sloan - Ayrshire CollegeBOH:
Ioan Duffield - University College Birmingham
Daniel Horsley - University College Birmingham
Nathan Derek Short - City of Glasgow College
Daisy Knight - Westminster Capital City College
Viacheslav Marynychenko - Newcastle & Stafford Colleges Group

Lewis Mcleman - Loughborough CollegeLorenzo Viganò, Managing Director, Nestlé Professional UK&I, said:  
“The calibre of competition on show at this year’s Heats has been exceptional. The creativity, skill, and professionalism demonstrated by each competitor highlights the strength and enthusiasm of young talent within our industry. Toque d’Or is designed to give students meaningful, real-world experience as well as the confidence to push themselves further. Our 12 finalists have earned their place through hard work and determination, and I look forward to seeing how they build on this success during Finals week.”

The Heats welcomed 24 BOH and 24 FOH competitors, offering each the opportunity to put their skills to the test in challenges designed to reflect real-world hospitality scenarios and the evolving demands of the industry. Austen tasked BOH competitors to create a standout main course dish inspired by Scandinavian flavours and food culture, tying in to the prize trip to Denmark and Sweden, where the champions will get the chance to immerse themselves in Nordic culinary traditions. The finalists chose from at least one Maggi® foodservice product alongside a larder of fresh ingredients supplied by Creed Foodservice.

BOH competitors also showcased their skills in a dessert challenge led by Country Style Foods, which saw them create a meringue roulade inspired by one of Nestlé’s branded dessert ingredients: KitKat®, Aero®, Milkybar®, Munchies®, or Rolo®. 

A group of industry experts joined Austenon the BOH judging panel, including Nestlé Professional development chef Paul Hawkins, channel manager for branded desserts ingredients James Candy, and Country Style Food’s senior development chef Chris Brown. 2025 BOH finalist Olivia Cartlidge also supported the competitors throughout the Heats.

Reflecting on the calibre of competition at this year’s Heats, Austen said: 
“The standard of talent we’ve seen at this year’s Heats has been incredibly impressive. The competitors demonstrated real passion, creativity and determination, and it’s clear they all have bright futures ahead. Toque d’Or is such an important platform for young industry talent, providing students the opportunity to challenge themselves, hone their skills, and build their confidence. I’m really looking forward to seeing how the finalists continue to grow as they prepare to push themselves even further during Grand Finals week.”

Downton engaged FOH competitors in several tasks focused on restaurant leadership, the positive impact front-of-house teams can have on the environment, and how attentive water service – using San Pellegrino and Acqua Panna – can elevate the guest experience. This was followed by a short quiz to assess what they had learned . FOH competitors also explored the world of speciality coffee through a hands-on brewing challenge. Using Starbucks blonde espresso roast, Starburst espresso roast and Seattle's best coffee Henry's blend, they learned the principles, history and techniques behind the AeroPress, Cafetière, and V60 brewing methods. 
Downton was joined on the FOH judging panel by last year’s FOH winner Katie Blundell and Nestlé Professional coffee training specialist Jo Walsh.

Downton added: 
“The level of professionalism, enthusiasm and attention to detail from the front-of-house competitors has been fantastic to see. Competitions like Toque d’Or play a vital role in supporting and inspiring the next generation of hospitality professionals, giving them the confidence and experience they need to succeed in their careers. I’m incredibly proud to be part of this journey and look forward to watching our finalists build on their achievements as they head into the Grand Finals.”

Joining the judging panel for Grand Finals week will be Sally Abé who recently announced the launch of her own restaurant, Teal by Sally Abé, which opens it’s doors on 26 March. The 38th edition of Finals week will take place from 10 to 14 May 2026, with the winners announced during an Awards Lunch on 12 June 2026.

To stay updated and see the full list of finalists, visit: https://www.nestleprofessional.co.uk/toque-dor-latest-news/2026-finalists-revealed.

Elior UK becomes title sponsor of Champ Rugby in multi-year, purpose-led partnership #

Contract caterer Elior UK has announced a multi-year partnership with Champ Rugby, becoming the title sponsor of the Rugby Football Union’s (RFU) Tier 2 competition, in a relationship built on shared values, community impact and a commitment to health and wellbeing.
 
Under the new agreement, the competition will be known as Elior Champ Rugby. This is a significant new chapter for the league and a major step forward in Elior UK’s investment in sport, culture and social value. The agreement marks the first title sponsorship for the league in over six years and reflects a shift towards purpose-led collaboration, where commercial success and social impact go hand in hand.
 
At the centre of the partnership is a strong alignment of purpose. Both organisations place people, wellbeing and opportunity at the centre of what they do - from Elior UK’s focus on nutrition, healthier lifestyles and its Lifetime of Enrichment social-value programme, to Champ Rugby’s mission to grow competition following and interest, while strengthening clubs, players and communities nationwide.
 
Together, Elior UK and Champ Rugby aim to champion the role of food, health and community in supporting performance on the pitch and positive outcomes off the pitch, helping players, fans and local communities thrive.
 
Champ Rugby is English rugby’s biggest supporter, connecting grassroots communities with the professional game and providing a ‘Proving Ground’ for future stars. It is the second tier of men’s rugby and is played by both professional and semi-professional players. Featuring 14 teams across the country, the league delivers strong regional reach, local engagement and a powerful platform for community support. The competition adopted a revised format in 2025 and was rebranded to Champ Rugby.
 
“This is far more than a sponsorship - it’s a partnership built on shared values,” said Catherine Roe, chief executive officer at Elior UK. “We’re championing nutrition and healthier lifestyles and supporting local communities and future talent. This collaboration enables us to bring our purpose to life in a meaningful and impactful way.”
 
Craig Stewart, divisional managing director, stadia, at Elior UK added, “Our experience delivering food and hospitality in the stadia sector makes us a natural partner for Champ Rugby. This partnership allows us to apply that expertise in a way that supports clubs, communities and the future of the game.”
 
Brian Facer, head of Champ Rugby, said: “At Champ Rugby, we exist to grow the game, develop people and strengthen communities. Elior UK shares that same commitment to driving opportunity and long-term impact. This is about fuelling futures - investing in healthier lifestyles, stronger clubs and the next generation of players and fans.”
 
Activation is now rolling out in the final quarter of the season, with the league transitioning to Elior Champ Rugby branding across broadcast, digital and in-stadium environments.
 
Elior UK already has a strong presence within UK sport, including established partnerships at Scottish Rugby’s Scottish Gas Murrayfield Stadium, and with Glasgow Warriors. The Champ Rugby collaboration builds on this foundation while extending Elior’s impact deeper into regional communities.

Compass Launches New Virtual Work Experience Module in Partnership with Youth Employment UK #

Compass Group UK & Ireland, the UK’s largest food and support services company, has launched its first Virtual Work Experience module, in partnership with Youth Employment UK, the national body for youth employment, unemployment, and employer-led skills development.
 
The new online programme has been designed to help young people in schools aged 14-18 years old, learn more about the breadth of career opportunities within Compass and the wider hospitality, foodservice, and support services sectors. As part of a barrierless industry, Compass is perfectly placed to support people into employment and offer development and training, which helps build confidence and opportunities.
 
Hosted on Youth Employment UK’s specialist platform, the module gives students an interactive, insightful introduction to the organisation. Through digital activities, employer insights, and real‑world scenarios - young people can explore its sectors and services, plus career opportunities and pathways, such as apprenticeships and early careers programmes.
 
The platform is initially being piloted with over 1,000 educators being given access. Compass will also use the platform to reach schools in ‘Left Behind’ regions, working in close partnership with Chartwells Schools, part of its Education sector.
 
Compass and Youth Employment UK will utilise feedback from the pilot to further refine the user experience, in anticipation of a wider roll out in September. This second phase, will see Compass working closely with leading social mobility charity, Futures For All, to reach even more young people through remote learning opportunities.
 
This activity forms a key part of Compass’ ‘Classroom to Careers’ strategy - designed to give students early insights into a career in the sector and flagging the opportunity for people to do in person work experience as a next step. It supports Compass’ wider commitment, to positively impact one million people by 2030 through its ‘Our Social Promise’. In particular its ‘Get In’ pillar – helping people to enter employment, with a focus on tackling socio‑economic disadvantage and helping individuals change their lives for the better.
 
Laura-Jane Rawlings MBE DL, CEO & Founder of Youth Employment UK, said: “We are very proud to have a long‑standing partnership with Compass Group UK & Ireland, having worked with them for over two years. We are excited to support their brand‑new Classroom to Careers programme, offering young people the opportunity to explore work with one of the UK’s largest employers.
 
“The annual Youth Voice Census tells us time and time again that too many young people lack confidence in their skills and miss out on key work experience opportunities. Through this partnership, we’re raising aspirations, supporting important milestones, and showcasing what meaningful employer commitment in the food and support services sector can look like. By making these resources freely available for all young people and educators, we hope more young people will have the confidence to explore new opportunities as they take their next steps from the classroom to fulfilling careers.”
 
Jonathan Foot, Director of Skills and Early Careers at Compass Group UK & Ireland, added: “We are excited to be working with Youth Employment UK on this project - offering young people the chance to explore work with us and learn about our wonderful industry. Supporting young people into meaningful work is something we care deeply about at Compass and this forms part of our new Classroom to Careers strategy, which aims to further support young people who are looking to get onto the career ladder in hospitality. We hope students enjoy the module and gain valuable insight into our business and the opportunities within our sector.”

Stealth Triple Cooked Chips from Lamb Weston are launched with ‘approval’ from the Craft Guild of Chefs #

Lamb Weston’s 19mm Triple Cooked Chunky Chips, the latest variant to be added to the Stealth range, have been awarded the ‘Approved Product’ accolade from the Craft Guild of Chefs as they become available to foodservice.

The panel of highly regarded chefs, chosen by the Guild for their industry expertise, put the 19mm chunky chips through rigorous testing to determine their suitability, quality and overall product excellence with the resulting ‘Approved Product’ status serving to promote confidence in future purchasing decisions.

Lamb Weston’s Triple Cooked Chips are currently found adorning the menu of one of the UK’s highly popular steak restaurant chains, but are now set to launch into the wider market to satisfy the growing demand for British produce, a consumer desire for elevated quality when dining out, and chefs wanting to serve more ‘handmade without the hassle’ items on their menus.

These ground-breaking coated fries are Lamb Weston’s longest cut yet, are available in a 19mm chunky cut, are gluten-free, and are made with British potatoes.

The panel of chefs were extremely impressed with the overall quality, flavour and appearance of the Triple Cooked Chips, which was reflected in the range of comments, which included:

“A real look of homemade about them; a great crunch, but light and fluffy.”
“Larger than most chips on the market.  They are wholesome and feel like a treat.” 
“These chips have their own distinctive appearance, they’re more upmarket, it feels like you can add to the selling price.”
“After trying these chips, customers will want to come back.” 
“You’d definitely use less on the plate due to their size.”
“Made using British potatoes is a great selling point, which is very important to me.”

When it came to flavour the chefs agreed: “This is a well-seasoned, wholesome chip with a really good taste.  Tasted more like a fresh chip than frozen.” 

Lamb Weston’s National Account Manager, Richard Meredith, says: “We already knew that our 19mm Stealth Triple Cooked Chips were a big hit with consumers because of their success on a popular steak restaurant’s menu.  Rolling them out to mainstream foodservice means we can provide a British product of premium quality, that is unique in the market for its generous length and chunkiness.  Being triple cooked, they also help in the kitchen as they cook quicker, saving chefs valuable time!”

For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk, call 0800 963962 or email us at salesUK@lambweston.eu

Restaurant Associates venues to redefine food and drink at RHS Garden Wisley in new five-year partnership #

A new chapter for hospitality awaits visitors at RHS Garden Wisley as Restaurant Associates Venues enters a five-year contract to deliver catering across the garden’s outlets and events. This partnership marks the beginning of a re-imagined vision for food and drink at one of the UK’s most iconic garden destinations. The collaboration represents a significant step forward for the Wisley experience, aiming to elevate quality, broaden choice and create more memorable moments for guests.

At the heart of the new contract is an aim to redefine Wisley’s culinary identity. Restaurant Associates Venues will introduce new concepts, refreshed menus, and imaginative approaches designed to bring greater personality and better reflect the character and values of the Royal Horticultural Society.

Initial developments include the introduction of new menus across Wisley’s dining outlets, alongside the launch of the Wisley Dining Club, a series of dining events hosted in the Terrace Restaurant. Each event will feature a five-course tasting menu inspired by the seasons, complemented by a welcome drink and canapés, combining bold, creative dishes with engaging storytelling around ingredients and their connection to the gardens, as well as insights from the RHS curatorial team.

Guests will also be able to enjoy a new summer picnic offer, designed to encourage relaxed al fresco dining throughout the garden. A bespoke picnic planner map will help visitors select their ideal setting, from riverside spots to views across the vineyard.
 
Looking ahead, there are plans for more extensive developments, including the longer-term refurbishment and revitalisation of the Food Hall, further reinforcing the ambition to make hospitality a defining part of the Wisley experience.
 
Speaking about the newly signed contract, Richard Herring, Business Director for Restaurant Associates Venues, explains: “We are delighted to be working with RHS Garden Wisley, a place renowned for its heritage and extraordinary horticultural setting. Our focus is on creating a hospitality offer that feels considered, welcoming and memorable, enhancing each visit while remaining true to Wisley’s identity. This partnership gives us the opportunity to introduce new ideas, raise standards and bring fresh energy to every part of the food and drink experience”
 
On the new partnership Head of Food and Beverage at the RHS Andrew Mugliston said:  “We are excited to be working with Restaurant Associates Venues as we begin this new chapter for Food and Beverage at RHS Garden Wisley,   The restaurants and cafes play an important  role in our overall visitor experience and this partnership will help us create offers that reflect the seasons, celebrate ingredients and connect visitors more closely to the garden. We look forward to working together over the next five years.”
Through this collaboration, Restaurant Associates Venues will help ensure hospitality becomes an integral and memorable element of a visit to RHS Garden Wisley, complementing its status as one of the UK’s most distinctive and inspiring gardens."

Restaurant Associates Launches The Learning Loft A new London hub for hospitality training #

Restaurant Associates has opened The Learning Loft. A vibrant new training hub in central London designed to inspire the next generation of hospitality talent.

Located in the iconic railway arches of Bermondsey, the space is dedicated to developing culinary skill, guest service excellence and operational leadership across the business.

The Learning Loft marks a major investment in people. It reflects a simple belief. Great hospitality starts with great teams.
The new hub gives colleagues a place to learn, experiment and grow. It is where skills are sharpened, ideas are shared and careers move forward.

Training will cover every part of the guest journey. From coffee craft and barista workshops to culinary innovation and guest service excellence. Teams will also take part in programmes focused on sustainability, nutrition, health and safety, and leadership development.

The two-floor space has been designed for collaboration and hands on learning. It includes a twenty-person classroom, flexible workshop areas and a dedicated Barista Academy. The Academy will also host future Barista Championships.

The Learning Loft will also become a destination for suppliers and partners. A place to showcase new products, share innovation and explore new ideas with our teams.

Open five days a week, the hub will host training sessions, innovation workshops and development programmes delivered through the SHINE training programme and in partnership with leading guest service specialists Rapport.

Sue Thompson, Director of Business Excellence at Restaurant Associates, said:
“We are incredibly excited about what this space represents for our teams. The Learning Loft is where new talent begins their journey and where our people continue to grow their skills through hands on training and masterclasses.
Choosing a central London location close to many of our teams and clients was important. We wanted a place that feels energetic, inspiring and collaborative.

This will be a hub for creativity and excellence across the whole business. It also gives our suppliers a dedicated destination to connect with us and showcase the very best of what they do.

Being next door to Grazing, our delivered hospitality brand, makes the space even more special. It brings together brilliant people, great ideas and the energy that drives our business forward.”