{"id":38762,"date":"2025-11-27T07:00:00","date_gmt":"2025-11-27T07:00:00","guid":{"rendered":"https:\/\/ocs.com\/uk\/?p=38762"},"modified":"2025-12-10T09:42:12","modified_gmt":"2025-12-10T09:42:12","slug":"innovation-on-the-plate-a-conversation-with-chris-ince-chef-director","status":"publish","type":"post","link":"https:\/\/ocs.com\/uk\/news\/innovation-on-the-plate-a-conversation-with-chris-ince-chef-director\/","title":{"rendered":"Innovation on the Plate: A Conversation with Chris Ince, Chef Director"},"content":{"rendered":"
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\n Food shapes how people work, connect and feel throughout the day. Innovation is grounded in what customers value, what colleagues can deliver and what the environment needs. Chef Director Chris Ince shares how new ideas take shape, how the team brings them to life and why the most meaningful progress often comes from improving everyday favourites.
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\r\nThis Q&A is based on a recent conversation exploring the purpose behind food innovation, how the Big Carbon Kick Out continues to evolve and what trends are emerging for 2026 and beyond. <\/p>\n

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\n Chris Ince <\/p>\n

\n Chef Director <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n\n

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What drives culinary innovation at Angel Hill?<\/h3>\n

\u201cWe are always consumer-driven. Innovation only works if customers want to buy the food, if colleagues can deliver it consistently, and if it performs at scale. We start with a team of passionate chefs and nutritionists<\/a>, supported by strong relationships with suppliers who tell us what they\u2019re seeing in the market.”<\/p>\n

\u201cBut inspiration is only part of it. The real task is bringing the operation with us. We involve colleagues early, explain the reasoning behind a dish and ask for honest feedback. Trust matters. It means people are more willing to try something new because they understand why it works.\u201d<\/p>\n <\/section>\n\n\n

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How do you define true innovation?<\/h3>\n

\u201cIntroducing food from different cuisines is valuable and exciting, but for me, the deepest innovation comes from changing what we eat and how we eat. That\u2019s why recipe reformulation is so important. It\u2019s about taking familiar dishes and making them better for people and better for the environment.\u201d<\/p>\n

The Big Carbon Kick Out is a leading example. The team improves dishes such as lasagne, curries and burgers by adding ingredients that reduce environmental impact and increase nutritional value, while maintaining flavour and appeal.<\/p>\n <\/section>\n\n\n

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How do those reformulations come to life?<\/h3>\n

\u201cWe look at credible research around environmental<\/a> impact and future food groups. Then we identify ingredients that help us reduce carbon without compromising flavour. The question we ask is simple: how can we make this easier for consumers?”<\/p>\n

\u201cPeople shouldn\u2019t feel forced to make a choice between taste and responsibility. Our approach keeps dishes familiar but improves them behind the scenes. If we maintain volume sales, we can measure the impact properly. That\u2019s when the work really counts.\u201d<\/p>\n

Chris explains that, after 18 months of development, the programme is now more widely understood and easier to advance across the business.<\/p>\n <\/section>\n\n\n

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How do you nurture creativity in the chef community?<\/h3>\n

\u201cEmpowerment is the biggest factor. You hire people for their talent and passion, so you have to give them the space to use both. We put some structure around their ideas, but the creativity has to come from them.”<\/p>\n

\u201cEveryone has strengths. Some colleagues focus on reformulation, others on bold flavours or classical technique. The nutrition team brings deep knowledge, backed by evidence. When people care about the work, they talk with confidence and bring others with them.\u201d<\/p>\n

He highlights the Culinary Classroom as an important way colleagues grow and share ideas. \u201cYou cannot fake enthusiasm. When someone leads because they love the subject, it inspires everyone involved.\u201d<\/p>\n <\/section>\n\n\n

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Does this approach influence the wider chef community?<\/h3>\n

\u201cIt does. People can see when something is authentic. When colleagues genuinely enjoy what they are developing or teaching, it builds pride and interest across kitchens. It shapes the culture in a positive way and helps ideas become everyday practice.\u201d<\/p>\n <\/section>\n\n\n

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Which dish or concept best represents Angel Hill\u2019s innovative spirit?<\/h3>\n

\u201cThe Big Carbon Kick Out is the strongest example of what we do. But if I had to pick one product, it would be the burger. We\u2019ve improved its nutritional profile, reduced the environmental impact and kept the flavour exactly right. That matters because we sell it in huge volumes. If you want to make a meaningful difference, you improve the food people eat most often.\u201d<\/p>\n

He also points to familiar concepts that offer value and enjoyment, where the biggest competitor is often the lunchbox from home. \u201cWrap Shack is a great example. It offers strong flavours, fun and great value. Innovation doesn\u2019t always need to be complicated.\u201d<\/p>\n <\/section>\n\n\n

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What\u2019s next for 2026 and beyond?<\/h3>\n

\u201cConsumers are more informed and expect quality, value and the chance to customise. People want a bit of luxury, but it needs to be affordable. That\u2019s why topped and loaded dishes will continue to grow.<\/p>\n

\u201cWe\u2019ll also develop global concepts, such as a new range inspired by the Silk Road, taking influence from dishes along historic trading routes. And we\u2019re looking closely at how to incorporate more Future 50 foods to reduce environmental impact. It might feel less dramatic than global cuisine, but it\u2019s vital for long-term sustainability.\u201d<\/p>\n <\/section>\n\n\n

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Innovation shaped by people, supported by insight<\/h3>\n

Chris returns to the same point throughout the conversation: innovation only works when it supports colleagues, delivers for customers and reduces environmental impact. By combining passion, research and operational collaboration, Angel Hill Food Co.<\/a> continues to create food that is flavourful, responsible and relevant to the moment.<\/p>\n <\/section>\n","protected":false},"excerpt":{"rendered":"

Chef Director Chris Ince shares how Angel Hill Food Co. approaches meaningful food innovation, from improving everyday favourites to advancing sustainable initiatives like the Big Carbon Kick Out. He explains how insight, collaboration and creativity shape dishes for 2026 and beyond.<\/p>\n","protected":false},"author":78,"featured_media":10000025166,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[249,303,247,324,19],"tags":[201,220],"country":[237,262,405,267],"class_list":["post-38762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering","category-esg","category-hospitality","category-sustainability","category-news-type","tag-catering","tag-esg","country-ireland","country-northern-ireland","country-scotland","country-uk"],"acf":[],"yoast_head":"\nInnovation on the Plate: A Conversation with Chris Ince, Chef Director - OCS - UK<\/title>\n<meta name=\"description\" content=\"Inside Angel Hill\u2019s approach to food innovation, sustainability and the future of flavour with Chef Director Chris Ince.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ocs.com\/uk\/news\/innovation-on-the-plate-a-conversation-with-chris-ince-chef-director\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovation on the Plate: A Conversation with Chris Ince, Chef Director\" \/>\n<meta property=\"og:description\" content=\"Inside Angel Hill\u2019s approach to food innovation, sustainability and the future of flavour with Chef Director Chris Ince.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ocs.com\/uk\/news\/innovation-on-the-plate-a-conversation-with-chris-ince-chef-director\/\" \/>\n<meta property=\"og:site_name\" content=\"OCS - 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