We are thrilled to announce that OCS is now an official partner of Love British Food, a dynamic grassroots-driven organisation dedicated to championing British produce. Our collaboration with Love British Food reflects our commitment to supporting local farmers, celebrating culinary heritage, and promoting sustainable food choices.
Why Choose British Food?
When you choose British food, you’re not only indulging in delicious flavours but also contributing to a more sustainable and resilient food system. Our partnership with Love British Food empowers us to support local farmers who play a vital role in maintaining the picturesque British countryside. When you choose British produce, you’re directly contributing to their livelihoods.
Climate-Friendly Recipes
We recognise the importance of sustainable practices. Our collaboration with Love British Food allows us to create climate-friendly recipes. By using seasonal produce, we reduce our environmental impact and promote a harmonious balance between food production and local cycles.
I’m excited to have the opportunity to champion and advocate for local produce that supports our farmers and bolsters the local economy. Love British Food is doing vital work not just protecting British suppliers but also pushing for better environmental practices in the food supply chain. I’m honoured to be a part of this.
Leigh Ashley
Contract Manager ‑ Public Sector
Meet Leigh Ashley: Our Love British Food Ambassador
Leigh Ashley, our Public Sector Contract Manager, has enthusiastically stepped forward as a Love British Food Ambassador. In this role, he represents OCS within the public sector, advocating for British food and building essential relationships with suppliers. Leigh’s passion for local produce aligns perfectly with our TRUE values.
Supporting the Local Economy
As a business headquartered in the UK, supporting the local economy is close to our hearts. Our recent participation in Great British Beef Week exemplifies our commitment. During this initiative, we shared a range of Red-Tractor-assured beef recipes, encouraging others to join us in celebrating British food.
On behalf of OCS, we are delighted to partner with Love British Food, our journey with them will see us promoting local economies, reducing carbon footprint through local supply chains and celebrating cultural heritage. We aim to improve awareness and make quality British produce available to all our customers.
Debbie Noakes
Support Director for Catering and Continuous Improvement
The Culinary Classroom cohort for this year have concluded their final session, marking the culmination of a transformative 10-month programme. Throughout this period, chefs from diverse sectors within our business engaged in a comprehensive culinary learning journey, emphasising the acquisition of a renewed understanding, respect, and appreciation for the origins of our food.
Monthly modules, spanning various culinary disciplines, covered topics ranging from vertical farming techniques that conserve water to recipes with reduced carbon footprint. The curriculum also delved into the art of breadmaking, the intricacies and artistry of chocolatier skills, the nuances of butchering, and immersive experiences like road shows and street food safaris. These sessions, orchestrated by our catering executive development team, addressed vital aspects of the catering business, like hospitality, menu planning, and financial awareness. As a result, the chefs emerging from this programme not only possess a heightened appreciation for the journey of food from farm to fork but also wield the essential tools for business success.
This initiative stands as a testament to OCS’s commitment to investing in our people, ensuring the longevity of their careers by arming them with invaluable lessons and tools. The penultimate module was a practical class on pasta-making, covering handmade pasta, egg pasta, gnocchi, and risotto.
After acquiring a solid foundation in pasta, gnocchi, and risotto cookery, our culinary classroom chefs were entrusted with the challenge of crafting original recipes based on their observations and learning. The chefs were organised into teams, with pasta machines securely affixed to the tables, and engaged in the enjoyable process of rolling out their pasta doughs. The kitchen became a hub of creativity, witnessing a dynamic exchange of ideas among our chefs as they collaboratively developed fresh pasta dishes brimming with flavour. To acknowledge their successful completion of the Culinary Classroom programme, each participant was presented with an engraved kitchen knife, symbolising their proficiency and growth throughout the programme.
I’ve had an amazing experience and gained so much knowledge over the past 10 months. I really appreciate Matt Vernon and Matt Chapman from the development team hosting this fantastic course and I’m truly grateful for the gift. The culinary classroom has built my confidence within the kitchen immensely. Everybody on the culinary classroom programmer is such lovely and genuine people; I’ve taken away invaluable experience from their support too!
Zoe Boland
Chef Manager, Marshalls Park Academy
The concluding module featured an exhilarating day immersed in road shows and exploring renowned street food hubs. Here, our chefs gained invaluable firsthand experience of the business process from the customer’s perspective. This hands-on encounter provided insights into crucial elements such as pricing, presentation, and marketing strategies, all while indulging in the delectable offerings of diverse global cuisines from Jamaica to South America.
What lies ahead for our Culinary Classroom graduates? In the final class, they attended the Hotel, Restaurant & Catering show. This annual event hosts the esteemed International Salon Culinaire competition, where top chefs from around the catering world gather to compete in various categories. Our Culinary Classroom students have now been introduced to this prestigious competition, and our chef development team will mentor them as they prepare to compete in 2025. Additionally, they will actively participate in mentoring and collaborating with the chef development team to lead regional skill-based workshops, contributing to the training of new and existing colleagues across OCS Food Co.
Congratulations to the 23/24 cohort!
I’ve had the opportunity to visit different suppliers all over the UK and meet many great people along the way. It’s been a great experience to be part of the culinary classroom, I wish we could have even more classes! Matt has been very helpful throughout and encouraged me to enter our 2023 Chef of the Year competition in which I proudly reached the final. I’m going to miss the culinary classroom; I’m grateful for the opportunity and I’m proud to have formed long-lasting relationships with my colleagues
Fernando Murillo
DHL in Slough
I’ve enjoyed meeting other chefs from different sites and developing my understanding of cookery, as well as the wider business. If I were to sum up the culinary classroom in one word, I would have to say – refreshing.
Great British Beef Week (GBBW), now in its 14th year, is a nationwide campaign that celebrates the versatility and exceptional taste of British beef. Founded by the women’s farming group, Ladies in Beef, GBBW aims to highlight the goodness and flavour of properly sourced British beef. The commitment and dedication of British beef farmers to sustainable practices are also emphasised during this week.
At the heart of GBBW is the recognition of British beef’s quality, which is why all the beef used in our featured recipes during GBBW will be Red Tractor-assured. This assurance guarantees the utmost care for the animals and provides essential support to our British farmers.
As part of the celebration, we’re using our British beef to create a menu featuring dishes from across the globe, reflecting the cosmopolitan nature of OCS. Our Angel Hill catering brand will be showcasing dishes that demonstrate the diverse ways beef can be used. Here’s a glimpse of what’s on our menu:
Cured Beef Brisket ‘Roast Dinner’ Yorkshire Pudding Wrap: A delightful fusion of traditional British flavours wrapped in a Yorkshire pudding, perfect for those on the go.
Beef, Leek & Swede Cumberland Pie: A comforting classic with a twist, combining the richness of British beef with the earthy flavours of leeks and swede.
Spiced Moroccan Beef Meatballs, Roasted Veg, and Homemade Flatbread: A blend of spices meets succulent beef meatballs, served alongside roasted vegetables and warm flatbread.
Beef Keema Aloo with Coriander Citrus Rice: A vibrant Indian-inspired dish featuring spiced minced beef and fragrant coriander citrus rice.
Chilli Beef Taco Pizza: A Tex-Mex delight where crispy taco shells meet pizza toppings, including zesty beef chili.
Polish-Style Beef Patties (Kotlety): A nod to Poland, these hearty beef patties are seasoned to perfection.
We look forward to serving these dishes to our customers across the nation to highlight the exceptional quality of British beef. Join us this Great British Beef Week to savour the taste of naturally delicious beef from our isles and explore its culinary possibilities!
Dive into GBBW with this mouth-watering recipe for our classic Cumberland pie, perfect for sharing with friends and family:
Beef, Leek and Swede Cumberland Pie – serves 12
Ingredients
6 x Leeks, white part diced, green part sliced and kept separate
2 x large Carrots, finely chopped
4 x Celery sticks, finely chopped
2tbsp x baking fat
2tbsp x Veg oil
2kg x Minced Beef
400g x bacon, cut into lardons
80g x Plain Flour
10 x Thyme sprigs
4tbsp x Worcestershire sauce
2.5ltr x Beef bouillon
2kg x Swede, peeled and chopped into chunks
700g x Washed White Potatoes
50g x Baking Fat
200ml x Milk
50g x Grated Mature Cheddar
50g x Natural Breadcrumbs
Method
Pre heat oven to 180°C
Place the leeks, carrots and celery into a medium sized pan and saute over a low heat to cook without colouring in the baking fat and oil
In another large pan, brown off the minced beef, cooking in small batches to keep it brown without it steaming in the pan, breaking up the mince as it cooks
When the vegetables have softened, stir in the bacon and turn up the heat, cooking until everything is golden
Stir in the minced beef, followed by the flour, half of the thyme sprigs and the Worcestershire sauce
Slowly stir in the beef bouillon and bring to a simmer
Transfer to a deep gastro tray and place in the oven
Cook for 2 hours until the sauce is thickened and rich and the beef is tender.
Halfway the cooking time stir in the leek greens and continue to cook
While the beef is cooking, place the swede and potatoes into two separate pans
Cover them both with cold water, bring to the boil, and simmer until tender
Drain both well and tip them back into the pans, place on a low heat to steam dry for a minute or two
When they are dry, place them in one pan and mash until smooth with the baking fat and milk
Once the beef is ready, transfer to a serving dish, discard the thyme sprigs, and cover with the mashed mix, either pipe or fluff the mix with a fork
Rub the cheddar into the breadcrumbs, chop the remaining thyme and add into the crumb mix
Sprinkle the mix over the swede potato mix and place back into the oven increasing the heat to 200°C
Bake for a further 10 – 15 minutes until the sauce is bubbling.
We’re excited to announce that our team at Royal Papworth, alongside our partners at Equitix, Skanska, and Royal Papworth Hospital NHS Trust, has been nominated for a Partnership Award in the “Best Operational – Healthcare” category.
Royal Papworth Hospital is recognised as the UK’s leading heart and lung hospital, treating approximately 50,000 patients each year. Since the hospital opened in 2019, our on-site team has been providing integrated soft services such as catering, cleaning, portering and security.
This nomination recognises our consistently delivered service and sustainable partnership with our clients and other facility management providers on-site.Through exceeding expectations with transparent service delivery, the OCS team at Royal Papworth successfully navigated a rigorous review process in 2023. Recognising the close working relationships and dedicated efforts the OCS team have put in since service commencement, this process ensured continued excellence in service with no disruption.
We were delighted to note the inclusion in the nomination of multiple examples of positive patient and staff feedback related to our services, which is a testament to the OCS team’s hard work.
Working collaboratively, the teams at Royal Papworth have established the Team Royal Papworth Hospital Charter and a Joint Efficiency Group. This group meets quarterly to address recurring challenges, share insights, and offer valuable advice demonstrating flexibility and enabling continuous improvement opportunities through a partnership approach.
This nomination is a great honour and a testament to our commitment to quality service, effective partnerships, and the dedication of our team. We’re thrilled to have been recognised this way and we’re eager for the announcement on the 2nd of May. Good luck to all our fellow nominees!
Lindsey Coles
Support Director
The charter, based on Excellence, Collaboration, Communication, and Compassion, directs their collaborative work. By fostering transparency with industry partners and key stakeholders within the Trust, the OCS team has tailored their services to the unique needs of the facilities and their users.
Congratulations to the Royal Papworth Team. We look forward to the announcement of the winners on Thursday 2 May.
Nutrition is essential for learning and growth. We take the responsibility of nourishing young minds seriously, diligently and carefully considering how food impacts cognitive learning, focus, energy levels, and growth. According to a study published in PubMed, students are 18% more likely to be on-task i.e. concentrated and alert, following tailored modifications to food provisions. This displays the positive effect of high-fibre foods and increased fruit and vegetable intake on students’ cognitive learning levels. This is why we carefully select every ingredient in our catering service for the education sector, to enable students and faculty to be the best they can be.
Surpassing standards
Our catering service delivers nutrient-dense foods to students and staff. We adhere to UK government food standards, and each menu item is reviewed by our team of nutritionists to ensure it not only meets but exceeds school nutrition standards. At a minimum, our service fulfils the standard quotas of fresh fruit and vegetables, starchy foods, required portions of meats, poultry and oily fish, while strictly limiting high-fat, salt, and sugar foods.
Initiatives to push good food
Of course, our efforts do not stop there. We understand that making people and places the best they can be requires consistent effort. Therefore, we have established several partnerships and internal initiatives that we integrate as part of our service delivery.
We go above and beyond, taking part in VEGPOWER’s ‘Eat Them to Defeat Them’ campaign, which encourages children to eat more fruit and vegetables. We support this campaign across all our primary school locations to help children reach their five-a-day goal.
Understanding the importance of promoting healthy eating and providing nourishing food, our nutrition team developed a PSCA-shortlisted initiative, ‘Goodness’. This robust campaign was established to communicate the value of proper nutrition, debunk food fads, and reintroduce fun into healthy eating. Goodness Lessons, tailored for students from year 1 to year 13, provide complimentary sessions to enhance the impact of our service delivery. In 2023, the focus was ‘Food and Mood,’ with ‘Sugar Awareness’ lessons scheduled for 2024. These lessons, which reached 1,085 pupils over 39 sessions, engage students with fun activities that increase their understanding of the benefits of fruits, vegetables, wholegrain starchy carbohydrates, and reducing sugary foods.
We also provide informative fact sheets to the parents and guardians of students who have taken part in the lessons, offering nutrition tips and healthier food swaps that can be made at home. Our nutrition team covers topics like plant-based diets, sports nutrition, and nutrition careers, and delivers bespoke lessons on topics such as micronutrients and age-related dietary needs.
A holistic approach to healthy eating
Our skilled and passionate chefs run a Junior Chefs Club onsite at the schools we serve, specifically designed for those students who are interested in the art of cooking. This innovative club is more than just a fun extracurricular activity; it’s an enriching educational experience where students are taught to prepare wholesome, nutritious foods that meet their dietary needs. We believe in fostering a healthy relationship with food from a young age, and our Junior Chefs Club does exactly that by promoting the importance of balanced meals. Furthermore, we ensure that all our young chefs are acquainted with safe cooking practices, instilling a sense of responsibility and safety awareness that goes hand in hand with their culinary skills.
We are committed to educating students on the principles of healthy eating, and we work to provide them with food options that are not only nutritious but also appealing to their taste buds. We believe that by introducing them to various wholesome meals, we can instil an appreciation for a balanced diet and help shape their future eating habits. This commitment is reflected in our catering service. We encourage you to explore more about our brand, its philosophy, and how we are making a difference in students’ lives through our culinary efforts.
“We’re really proud of the food we provide to students. We recognise that children are the architects of our future, and proper nutrition plays a pivotal role in their growth and development, helping them become the best versions of themselves. It goes beyond simply serving meals; it’s about fostering a deep understanding of the nutritional value of different foods on the brain, body and gut. Our Goodness initiative, combined with the dedication of our chefs, ensures a holistic approach to nourishing and empowering these young minds.”
We are thrilled to announce that our Food for Life Served Here award at our KBR customer site has been upgraded from Bronze to Silver. This remarkable achievement was accomplished in less than a year, thanks to the tireless efforts of our dedicated on-site catering team.
The Food for Life Served Here is an independent recognition given to catering companies. This accolade signifies that our menu offerings meet certain high standards, confirming our commitment to serving fresh and honest food. Our team of trained chefs are passionate about their ingredients’ provenance and are committed to promoting healthy eating choices
I would like to congratulate OCS at KBR on their upgrade to Silver Food for Life Served Here certification. The upgrade took place within a year of gaining Bronze, a fantastic achievement. All of us at Soil Association are proud to be supporting the clear commitment to sourcing and serving food that is better for climate, nature and health.
Caron Logden
Head of Business Development, Healthy and Sustainable Diets at the Soil Association
We truly appreciate the hard work and dedication of the OCS catering team at KBR. Their commitment to providing fresh, healthy meals that respect the environment and prioritise animal welfare has been recognized with the upgrade to Silver. This recognition assures our employees that they can find excellent nutritional options right here onsite. This upgrade also takes KBR a step further to achieving its zero harm and sustainability goals. Congratulations to the catering team on this well-deserved achievement.
Duncan Knapp
Senior Manager, Facility Operations at KBR Ltd
Levelling Up
With the Bronze level, we guaranteed the welfare of animals, prepared 75% of our dishes fresh on site, and catered to a variety of cultural and dietary needs, including vegan, halal, and kosher options.
The upgrade to the Silver level means we have met even higher standards. We’ve reduced salt, used ethically sourced palm oil or eliminated it completely, and ensured our produce is sustainably sourced. Our menus now feature at least 5% organic produce, sourced from farms that prioritise the protection of natural resources such as fresh water and wildlife, and uphold high animal welfare standards. Furthermore, our food is free from genetically modified ingredients, hydrogenated fats, and most artificial additives and preservatives.
Achieving this milestone in under a year reflects our concerted efforts, diligent work, and beneficial partnerships with Leaf-certified and Red Tractor-assured suppliers. The award is another significant step in our support for our customer’s zero harm and sustainability goals in conjunction with the efforts made in this area by the wider site-based teams.
We’re thrilled to have achieved such a milestone in under a year thanks to the constant work of our chefs and team who build important partnerships with our suppliers, putting great care and consideration into our supply chain and cooking practices. This Silver upgrade indicates our continued progress towards providing healthy and sustainable catering services.
Even as we celebrate this step, we’re setting our sights on achieving gold!
OCS is proud to introduce our innovative “Grow Gardens” project, a unique initiative focused on establishing a network of thriving community gardens within the premises of our Trust sites. This project is part of our ongoing commitment to our NHS Healthcare customers.
The “Grow Gardens” project is not merely about creating green spaces; it’s about delivering dedicated practices that elevate the well-being of our colleagues and patients. We believe that by nurturing these gardens, we also foster a healthier and more positive environment for everyone involved.
Thank you to facilities and our OCS colleagues for the wonderful kitchen garden at Clayponds. The building has only been under Trust management for three and a bit months, and already we are seeing a difference! This is a great initiative.
Katherine Murray
Assistant Director of Operations, West London NHS Trust
Our gardens have been brought to life thanks to the active involvement of our colleagues, patients, and volunteers. Their hard work and dedication have made this initiative a success, positively influencing our catering practices. They are now able to offer a variety of fresh vegetables and herbs including strawberries, runner beans, rhubarb, and lemon thyme picked straight from their gardens. Each ingredient that we serve from our garden is a testament to our unwavering commitment to sustainability and care.
The benefits of these gardens extend beyond just providing fresh produce for meals. They also serve as therapeutic spaces for occupational therapy and social engagement. Their service users now find joy and fulfilment in tending to the gardens. This shared experience has helped create a positive working community where everyone feels engaged and valued.
To learn more about our initiative and how we’re transforming catering from farm to fork, click here.
Find out more about OCS Catering services in Healthcare
Matthew Chapman is one of OCS’s prominent chefs, currently serving as one of our company development chefs within our catering arm, Angel Hill. With a string of prestigious awards under his belt, including the 2019 Chef of the Year Award, the 2023 StrEAT Food Chef of the Year and two bronze medals at the International Salon Culinaire 2023, Matthew’s culinary prowess is widely celebrated.
His journey in the world of catering commenced right after completing school and embarking on an apprenticeship at a local hotel. He then worked in a number of fine dining restaurants, hotels & award-winning gastro pubs. Hailing from a family passionate about food and surrounded by exceptional home cooks, Matthew always knew his path was destined for the culinary arts. Following his apprenticeship, he set off on a backpacking adventure in Australia, a pivotal experience that exposed him to the dynamic realm of contract catering
During his travels, Matthew discovered a unique niche—working on remote sites such as oil rigs and mine locations, where he not only honed his skills but also provided teams on the ground with a taste of fresh and delicious cuisine. His travels also found him in Southeast Asia where he developed a love for street food.
Journey to The Culinary Classroom
With his foot through the door in contract catering, he spent five years in Australia before he moved
back to the UK, bringing his wealth of knowledge and experiences with him and joined the Catering
Academy, which landed him a job at legacy Atalian Servest which has since been absorbed into
newly launched OCS brand.
With an innate knack for educating and supporting the teams around him with his wealth of
experience, it was no surprise when his operating directors handpicked him to take part in the
Culinary Classroom, a programme designed to upskill future leaders within the catering team.
The Culinary Classroom programme is designed to nurture and advance the culinary skills of our
teams. It is a comprehensive year-long programme open to chefs throughout our organisation,
providing them with an exclusive chance to refine their craft and explore the nuances of the culinary
realm. Emphasising crucial skills and a profound knowledge of our supply chain, this initiative
empowers our chefs with the necessary tools to thrive in the ever-evolving catering industry.
Culinary Classroom, much like our apprenticeship schemes, is crafted and carried out with support
from sponsors like operational directors and managers, who help make necessary arrangements so
their team members who participate in the programme can, without burden, make time to attend.
This is how Matthew ventured into the Culinary Classroom programme, egged on by his operational
directors at the time.
Matthew cites the Culinary Classroom as helping him achieve two things in particular; building his
profile within the company–making connections and strengthening his network–and helping him
polish old skills.
It contributed to boosting my profile and allowed me to demonstrate my abilities. I
also picked up a few skills, some of which I hadn’t practised in a while or since my college days.
One event he recalls was a memorable trip to London’s Billingsgate Fish Market,
I hadn’t filleted a fish since college. It’s not something you do often, even in restaurants. Going back to it after about 15 years felt good, getting back into it and relearning the skill.
Now, four years later, he’s part of the team delivering Culinary Classroom, bringing new and exciting
angles into the workshops and courses, like focusing on sustainability and the supply chain. One
thing Matthew is championing as he crafts the workshops along with the rest of the team is a
consistent return to the practical application of everything participants learn so they can build their
confidence.
“We take what we learn during the day and put it into action in the afternoon. In January, we checked out Campbell Butchers, where we get our meat. Their master butcher showed us the ropes of chicken butchering and the ins and outs of different cuts. It’s not just about roasting— we get into all kinds of cooking methods. Everyone got hands-on with chicken butchering and cooking. We went all out— deboning, skinning, stuffing, rerolling, giving it a punch, and pan-frying. Witnessing the team progress from not knowing how to do that to confidently creating a dish by the end of the session was gratifying. In a group of eight participants, around six or seven had never attempted it before.”
Matthew Chapman
Executive Development Chef
Pioneering for the future
With contributors like Matthew and the Culinary Classroom team spearheading initiatives like these
and fostering collaborations with industry partners, OCS not only empowers colleagues but also
provides them with the essential tools to propel their careers forward. This commitment to social
mobility is explicitly articulated in our ESG policy, a testament to our dedication to creating a
workplace that is inclusive and supportive.
These commitments, intricately woven into the very fabric of our business, align with our
overarching vision and mission. We are steadfastly working towards making people and places the
best they can be by embodying a holistic approach to growth and sustainable business practices
At Angel Hill, we know that the heart of exceptional catering lies in the passion and skill of our chefs. That’s why we’ve established the ‘Culinary Classroom,’ an internal chef training program designed to harness and elevate the culinary talents within our ranks.
The Culinary Classroom is a year-long journey that offers chefs from across our organisation the unique opportunity to hone their craft and delve deeper into the intricacies of the culinary world. With a strong focus on essential skills and a deep understanding of our supply chain, this program equips our chefs with the tools they need to excel in the dynamic catering industry.
Module Diversity
The heart of the Culinary Classroom lies in its diverse curriculum. Our chefs embark on a thrilling educational journey that encompasses various facets of their profession:
Kitchen Management: Chefs learn the art of efficient kitchen management, ensuring every culinary operation runs smoothly.
Seasonality: Understanding the ebb and flow of seasonal ingredients is crucial in crafting menus that showcase the best of each season.
Menu Planning: Chefs master the art of menu creation, crafting dishes that delight the palate and meet the highest culinary standards.
Practical Cookery Skills: Hands-on training ensures our chefs excel in practical culinary techniques, bringing their creations to life.
Beyond the Kitchen
The Culinary Classroom is more than just classroom learning. It’s an interactive, practical, and enjoyable experience. It encourages our chefs to break away from the routine of their daily tasks and venture out to explore the broader food chain.
Farm Visits: Our chefs first-hand see where our ingredients originate. These visits foster a deep appreciation for the quality and origin of our produce.
Workshops: Specialised workshops led by industry experts expand our chefs’ horizons and expose them to new culinary perspectives.
Trade Shows: The program includes visits to trade shows and culinary events, keeping our chefs up-to-date with the latest trends and innovations in the catering world.
A Path to Leadership
The Culinary Classroom is not just about enhancing skills; it’s also about nurturing leaders. We’re proud that many of our senior chefs have come through the ranks, starting their culinary journey with Angel Hill and rising to lead our ever-growing catering division.
In conclusion, the ‘Culinary Classroom program is a testament to our commitment to culinary excellence and the growth of our talented chefs. Through this initiative, we aim to ensure that every dish we serve reflects our team’s passion, dedication, and expertise. Angel Hill is not just a catering company; it’s a culinary journey filled with love and dedication to the art of food.
“Since its launch in 2015, we’ve had over 60 colleagues progress through their journeys in the class, and it’s been an absolute privilege of mine to mentor and guide our people. Giving our people the opportunity to have new experiences and gain knowledge, skills and confidence in their profession gives me immense pride; it’s a true pleasure to behold each year’s class bond over their shared passion, a love for food.”
“Over the year, our Culinary Classroom has paved the way for our aspiring chefs to achieve their goals and aspirations, taking them to places they never thought possible within the industry. It’s been an absolute privilege to be a part of it; I can’t wait to see and meet the new chefs we take onto the Culinary Classroom in the future.”
We have been working with the Capucas (COCAFCAL) Co-operative and donating £2 from every case of coffee we purchase, which then pays into a revolving fund that helps improve the living standards for the smaller coffee bean producers.
The needs of the farming community changes regularly, so the Giveback Programme allows the money to be invested in funds where it matters and is needed the most. The fund has been developed as support to small producers’ specific needs such as improvement of housing, shelters and production infrastructure – which will benefit both the producers and their families, with the aim of increasing the economic and productive income for the farmers of the Capucas.
From courses on growing vegetables to reduce food costs and improve health, to providing tools they need to harvest, as well as basic housing and infrastructure improvements, the fund helps with whatever the community needs.
This year our Groundhouse Give Back Programme has hit an amazing total of £10,000!
This money will positively impact improving living standards in the farming communities, from where we source some of our Blend 7 coffee. We are incredibly proud of our teams, they have been working extremely hard to promote our Groundhouse Coffee brand and have been serving nothing less than the best coffee.
“We decided to start a field school for the implementation of vegetables where more than 30+ Households have participated, including young people between 17 to 25 years and adults. This will benefit small producers, who lack suitable conditions to live in dignity and offer better spaces to their coffee in each harvest. It’s also being used for inputs, equipment, and first-hand tools such as mowers, pumps, inputs, etc. Thankyou Groundhouse, this money will change lives!”
A Development Chef who works for leading contract caterer Angel Hill Food Co, has been awarded a highly prestigious award recognising his outstanding talent, creativity and dedication to delivering exceptional food experiences.
Matt Chapman was named “StrEATfood Chef of the year” at the Annual StrEATfood Awards which searches for the UK’s most creative street food chef from the workplace and event catering sectors. He beat 15 other chefs who were also shortlisted after entering their signature street food dishes for the panel of judges, with a winning dish of a Keralan steak and chip butty. He also came second in the ‘Dish of the year’ category with his Oak smoked goat birria tacos.
Matt has worked at Angel Hill Food Co for almost 6 years where he develops recipes for clients, creating dishes that are tasty, healthy and different.
Commenting on his win Matt said: “I am truly honoured and humbled by this recognition. Street food is all about connecting with people through the power of food and I feel incredibly lucky to have this platform to share my passion. This award belongs to my dedicated team who have supported me throughout the competition and given me the opportunity to explore new flavours, techniques, and cultures. My company has always championed my ambitions – providing me, and my team, with the tools and skills to do more, allowing us to achieve great things together.”
Chris Ince, Chef Director at Angel Hill Food Co, added: “We are extremely proud of Matt and this incredible achievement. His passion for food shines through in his engagement with all of our frontline teams and the amazing food he creates for our clients. These awards are a wonderful opportunity to celebrate all that the contract catering industry has to offer, and they are aligned to our commitment to making people and places the best they can be.”
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