Category: Services

Celebrating Great British Beef Week

Posted on by stephanieamata

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

  1. Pre heat oven to 180°C
  2. 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
  3. 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
  4. When the vegetables have softened, stir in the bacon and turn up the heat, cooking until everything is golden
  5. Stir in the minced beef, followed by the flour, half of the thyme sprigs and the Worcestershire sauce
  6. Slowly stir in the beef bouillon and bring to a simmer
  7. Transfer to a deep gastro tray and place in the oven
  8. Cook for 2 hours until the sauce is thickened and rich and the beef is tender.
  9. Halfway the cooking time stir in the leek greens and continue to cook
  10. While the beef is cooking, place the swede and potatoes into two separate pans
  11. Cover them both with cold water, bring to the boil, and simmer until tender
  12. Drain both well and tip them back into the pans, place on a low heat to steam dry for a minute or two
  13. When they are dry, place them in one pan and mash until smooth with the baking fat and milk
  14. 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
  15. Rub the cheddar into the breadcrumbs, chop the remaining thyme and add into the crumb mix
  16. Sprinkle the mix over the swede potato mix and place back into the oven increasing the heat to 200°C
  17. Bake for a further 10 – 15 minutes until the sauce is bubbling.

OCS Secures 7-Year Extension for Facilities Management Services with SCTS and COPFS 

Posted on by stephanieamata

We’re thrilled to announce that we have secured a 7-year contract (with options for the customers to extend for up to another 2 years) to provide total facilities management services to the Scottish Courts and Tribunals Service (SCTS) and the Crown Office and Procurator Fiscal Service (COPFS). These services span a combined 74 sites. SCTS is an independent body that provides administrative support to the Scottish Courts, devolved tribunals and the Office of the Public Guardian (OPG). The COPFS is Scotland’s prosecution service and death investigation authority.

This new contract follows a previous 6-year contract from 2017 to 2023, with an added extension to June 2024. It strengthens a relationship that has lasted over 13 years. The core services provided include cleaning, maintenance services, security and projects.

The latest contract award is a testament to our consistent service provision. We won the contract through a competitive tender process, with SCTS and COPFS choosing to continue their association with us as we emerged as the best solution for their varied site needs.

Following a competitive tendering process we have decided to continue our partnership with OCS. Their consistent excellence in service delivery, their innovative approach to sustainability and their commitment to social responsibility were key in our decision. Our historic sites present a unique challenge and we are pleased to work with them again to further reduce carbon emissions building on significant reductions over recent years. We believe OCS will continue to provide the best support for our facilities management needs over the next seven years.

Kate Leer

Director – Property & Services Unit, Scottish Courts and Tribunals Services

Of the sites managed by SCTS and COPFS, 44% were established before 1960 and 86% of those before 1900, classifying them as historical listed sites. We face the challenge of maintaining and future-proofing these sites, making them more eco-friendly while preserving their historical significance. In 2023, we completed 15 sustainability projects across the estate and helped COPFS secure £10.8 million in funding for retrofitting and decarbonising their buildings. We also surpassed its 15% carbon emission reduction target for SCTS, achieving a remarkable 27% reduction instead. 

As part of the new contract, we will implement our smart building technology, ABi to better monitor carbon emissions and optimise site productivity. We also plan to employ more cleaning robotics to streamline cleaning processes. When it comes to security, we implement a “target zero accident” approach, focusing on proactive and de-escalation techniques to prevent accidents and ensure no harm comes to staff, clients, and the public. 

In terms of social responsibility, we will continue to support Scottish Autism and Women’s Refuge, two charities active in the communities served by this contract. Scottish Autism is the largest provider of autism-specific services in Scotland and Women’s Refuge is the UK’s largest specialist domestic abuse organisation. Additionally, we will support grassroots football teams and introduce volunteer days for managers and supervisors every year. 

We are thrilled to be continuing our relationship with SCTS and COPFS for another seven years. Our shared commitment to service excellence, sustainability, and social responsibility has been the cornerstone of our partnership, and we look forward to building upon this legacy in the years to come.

Colin Rushforth

Account Director

OCS Royal Papworth Hospital Team Nominated for Partnership Award

Posted on by stephanieamata

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. 

Nourishing Minds: Education Catering Focused on Improving Learning and Well-being

Posted on by emmacook

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.

Nutritious vegetables, nutrition and good food

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.”

Iona Hudson

OCS Nutritionist

Bronze to Silver: Our Food for Life Journey Towards Healthier, Sustainable Catering

Posted on by emmacook

Achieving Excellence

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!

Chris Ashmore

Business Director, OCS

food for life silver catering award

Find out more about OCS Catering services

Cultivating Community and Well-being at West London NHS Trust

Posted on by emmacook

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

From Learning to Leading: Award-winning Chef Matthew Chapman on Culinary Classroom Journey

Posted on by emmacook

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.

Chef looking over the shoulder of another chef at work.

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.

Group kitchen with one male and two female chefs making food.

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

Nurturing Culinary Excellence: Angel Hill’s ‘Culinary Classroom’ Programme

Posted on by danbarber
For the Love of Food

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.”

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Matt Vernon

Executive Development Chef

Best Experience: The Role of Amika Guest Services in Creating Outstanding Moments

Posted on by danbarber
Delivering the best experiences

In the world of hospitality, the role of guest services and concierge teams is pivotal. Amika Guest Services, with its unwavering commitment to excellence, stands at the forefront, bearing the responsibility of delivering the best experiences possible. These experiences can make all the difference, not only for guests but also for businesses, presentations, and overall productivity. Amika Guest Services plays a crucial role in ensuring that every interaction is exceptional and how these interactions contribute to the success of various endeavours.

Amika Guest Services understands that the little things matter. From when guests arrive to their departure, our dedicated team ensures that every detail is thoughtfully taken care of.

Our mission is to make people and places the best they can be, focusing on creating an environment where everyone feels safe, welcome, and secure.

The Impact on Return Guests

Exceptional guest experiences are more than just a warm welcome. They are the foundation for building lasting relationships. A memorable stay can differ between guests choosing to return or seeking alternatives. At Amika Guest Services, we aim to win hearts and minds, creating customers and advocates for our brand.

Boosting Business Success

In today’s competitive business world, presentations and meetings are critical. The quality of the guest experience can significantly impact the outcome. Amika Guest Services ensures business meetings run smoothly, presentations go well, and teams are optimised for success. Our attention to detail and commitment to excellence contribute to the overall productivity of your organisation.

Operational Resilience and Safety

Amika Guest Services goes beyond hospitality; we are also dedicated to operational resilience and safety. We follow proper procedures and best practices to keep everyone safe. Leveraging the support of our other FM divisions, such as catering, hard services, and security and access controls, we provide comprehensive solutions to ensure the security and well-being of all.

First impressions that last

Amika Guest Services is about creating outstanding moments that leave a lasting impression. Whether for guests, business endeavours, or safety measures, our team’s mission is to make people and places the best they can be. We understand the significance of providing every essential service our customers might require. It’s a responsibility we take seriously; ensuring the satisfaction and well-being of our customers is always our top priority.

“We understand the significance of providing every essential service our customers might require. It’s a responsibility we take seriously; ensuring the satisfaction and well-being of our clients is always our top priority.”

Huanita Wallace

OCS Front of House Ambassador

Groundhouse Giveback Scheme Raises £10,000 For Farmers in Need

Posted on by emmacook

Giving back to local communities

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!”

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Capucas café

Mobilising cleaning team at short notice for stadium gig

Posted on by ameliaroberts

The customer

The Coventry Building Society Arena is owned by the Frasers Group, and hosts a multitude of events throughout the year. From being the home stadium for Coventry City FC to hosting live music concerts, exhibitions and conferences, the venue is a continual hive of activity.

The challenge

In the summer of 2022, the facility underwent some major redevelopment work to refurbish the boardroom and executive boxes. With the final stage of work still ongoing and a board event due to take place in the new area in under a week, the Arena’s incumbent cleaning contractor wasn’t able to fulfil a deep clean – leaving the Arena with a serious challenge. 

While the OCS team had worked with Frasers Group before, we had never worked on the Coventry Building Society Arena, and were asked to mobilise a team of eight cleaners within three days to conduct a Saturday deep clean.

 

The solution

By using our time and attendance software system, we were immediately able to contact all staff in the local area across all of our divisions to gauge availability to work at the Arena on the Saturday. Very quickly, we were able to mobilise a team ready to ensure the new facilities were spotless. 

With rubble still on the floor, the team was on-site for around five hours, cleaning everything from walls, windows and floors to big screens, coordinating with and working around the builders as the last stages of building work were completed

The outcome

The cleaning work was completed more quickly than the customer expected, and when they arrived to inspect the site, they were incredibly impressed. As they’d never worked with us before, they didn’t know what to expect, and they were hugely grateful – not only that we’d been able to mobilise a team so quickly, but also because of the quality of the job. 

By ensuring the facility was clean, safe and hygienic, the event the Arena had booked in for 36 hours later was able to go ahead. 

Angel Hill Food Co chef wins ‘StrEATfood Chef of the Year 2023’

Posted on by ameliaroberts

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.”