Bar Snacks to Elegant Starters

Each item combines bold Mediterranean flavours with operational efficiency, allowing chefs to deliver luxury dishes with minimal prep, reduced waste, and consistent quality. From indulgent bar snacks to elegant starters or premium salad toppers, the collection offers versatile menu solutions that elevate the dining experience while protecting margins.

Martin Finegan, Managing Director at Pacific West, highlights the focus on creativity, flavour, and ease of use, empowering operators to leverage high-impact Mediterranean trends while delighting diners with sophisticated seafood options.

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Fun, Creativity and Premium Flair

Designed for pastry chefs, ice cream, and gelato artisans, these toppings allow operators to add fun, creativity, and premium flair to desserts without excess waste. David Cratchley, Purchasing and NPD Manager at Henley Bridge, emphasizes that the smaller packs give chefs flexibility and ease, enabling inventive creations while managing stock efficiently.

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A true legend of the industry who has helped and shaped the careers of thousands of chefs, David Mulcahy is a real culinary leading light. A formidable force as organiser of the National Chef of the Year (NCOTY) and Young National Chef of the Year (YNCOTY) competitions, David has been central to the success of the Craft Guild of Chefs and is renowned for championing talent throughout the sector.

What are your first memories of food as a youngster?

My grandmother was the baker and my mother loved to experiment, so my first fond memories are of them both busily working away on various creations. People didn’t eat out at restaurants as much and it was very much in the era of dinner parties, so they would utilise the incredible local produce we were blessed with to create all manner of menus and feasts.

Can you remember some of your first creations?

I would regularly make fruit pies, scones, soda bread and griddle cakes. We had an apple tree, grew rhubarb, gooseberries and summer berries so if it could go in a tart, it did! But then I wanted to do more and we had a huge cookbook that seemed to cover everything from pâtés to all sorts of things covered in aspic and over the top garnishing. Very much of its time.

What do you consider your biggest achievement?

Being given the Freedom of the City of London and travelling to Gambia with the World Food Programme and United Nations in 2024 are two highlights. However, my work with the Craft Guild of Chefs, building the UK National Chef and Young National Chef of the Year competitions, as well as my work with Springboard FutureChef has given me so much pleasure and I’m incredibly proud of what we have achieved.

Outside of that, I’m proud that I continue to see the best in people, remain resilient and positive through all the storms and I still
have passion and drive to succeed, whatever the challenges.

Tell us about Fuelling Minds, how did you get involved?

I live locally to David Anderson who has recently launched Fuelling Minds. We met up and David shared his vision for the company and we found we have shared values. Strong food quality ethos, a commitment to delivering at the best level possible, focus on guest satisfaction and doing everything with strong sustainable commitments. I am acting as a consultant around ESG, training and development, supplier relations and sustainability. It’s very exciting and I am very much looking forward to
getting involved as new business comes online.

Which young/upcoming chefs should we be watching at present?

There are so many. I run the UK Young National Chef of the Year and the slightly more senior UK National Chef of the Year, as well as being National Chairman for FutureChef. I cannot believe how many young talented people are making waves. They are inspiring in so many ways. Often, they also seem to have such a focus on what they want to do and a plan to achieve it. So, watch these and other chef competitions and you will see the same names moving through the system, honing their skills and developing confidence and getting noticed.

Competitions have played a big part of your life – how did that happen?

I entered a competition when I was working in Ireland but I had no coaching, no guidance and although I enjoyed it, I wasn’t
left with a bug for competing. Then while I was working in London, one day some chefs were meeting and eating at the hotel, and I was cooking for them. They obviously saw something they liked and asked if I wanted to help them out. Next minute, I was in a kitchen practising with some top chefs, and we were preparing for the culinary World Cup. We went on to win the very first International Gold Medal for the UK at the Culinary Olympics. Competitions have played a huge part in
my life ever since.

How did you become involved with the Springboard FutureChef competition?

I have been involved in FutureChef since its inception over 25 years ago. It started with the idea of encouraging young people to consider both the life skill and career prospects on offer. Getting into schools was an important objective. We wanted to reach young people before they were considering career choices. But it was also to sow the seed to develop a love of food and a sense of achievement when creating a dish.

Do you have a favourite dish or cuisine to cook?

I love food and like to cook so many different things. At home, we generally eat more vegetarian and fish than meat heavy dishes so it’s great to make vegetables and healthy fibres the heroes and as delicious as they can be. I think fresh, seasonal and local is the first priority.

What was your favourite dish to eat as a kid?

As a kid, you can’t beat a good Spaghetti Bolognese!
I do remember first discovering seafood chowder. Delicious. It became a firm favourite.

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From broths that deliver both comfort and nourishment to desserts that carry hidden hydration, every course can play a role. This month, our panel of chefs share practical ideas and fresh inspiration to support hydration naturally, without compromising on taste or experience.

Enzo Oliveri: Celebrity Chef, President of the Federation Italian Chefs (FIC), Cirio Ambassador

In Italy, keeping diners hydrated during the summer isn’t just about what’s in your glass, it’s about what’s on the plate too. Italians eat with the seasons, choosing light, fresh seasonal vegetables like juicy tomatoes, aubergine and peppers that are naturally rich in water and help to keep the body hydrated and refreshed in the heat. A dish like my delicious Penne alla Caponata is a perfect example: silky slow-cooked aubergine paired with olives, capers and a rich tomato sauce built on Cirio Polpa gives you deep flavour without heaviness.

Rebekha White: Senior Brand Manager, Aimia Foods for Professionals

No matter the age, hydration is vital to health, which is why Aimia Foods for Professionals offers a range of drinks that can tempt any kind of customer – from chai and bubble tea, to classics such as Horlicks and Dorset Tea.

In a care home environment, it can be particularly tricky to encourage residents to stay hydrated. However, using a nostalgic brand like Horlicks helps residents drink more, and by adding a scoop of Horlicks to other beverages, such as smoothies and milkshakes, caterers can also entice residents with something a little different. What’s more, Horlicks is enriched with 14 vitamins and minerals, such as vitamin B6, vitamin D, vitamin C and fibre, providing additional nutritional benefits for residents.

Danielle Smith: Head of Nutrition, AVE

Hydration stations should be used within care settings to improve accessibility to fluids, encourage social interaction, and provide a range of appealing drink options with exciting flavours. Hydration-promoting recipes enable mealtimes to contribute to residents’ daily fluid intake. Examples include Watermelon and Feta Salad which provides at least 92ml of water, Honey-Grilled Peaches with Mozzarella Salad which provides at least 132ml of water, and Ratatouille which provides at least 325ml of water.

Chef Kasun Jayasooriya: Head Chef at Omboo

Across Asia, many summer dishes are created to cool and refresh the body while still delivering deep flavour. One dish I always enjoy in warmer weather is a chilled noodle bowl inspired by Japanese Hiyashi Chūka and Korean Naengmyeon. Cold noodles served with cucumber, herbs and a light, chilled broth made from dashi or miso create something simple but incredibly refreshing.

For me, the beauty of these dishes is the balance – cool broth, crisp vegetables and a little acidity to lift the flavours. I sometimes add toasted sesame, soft tofu or lightly poached chicken so the dish stays light but still satisfying. A small touch of chilli oil or fresh chilli can also bring a gentle warmth that contrasts nicely with the cold noodles.

Dean Harper: Owner, Dean Harper Fine Dining

Bouillabaisse is a strong choice in summer, especially when it’s presented as broth-forward rather than a heavy stew. Done with a clear, aromatic tomato and saffron-led broth, it helps guests take on meaningful fluids without feeling like they’re drinking water. Seafood also brings naturally occurring minerals such as sodium and potassium, which can support hydration, particularly when people are sweating more in hot weather. Tomato-based broths add to that sense of freshness and lightness, which can make a dish easier to enjoy when everyone’s appetites dip in the heat.

Keep the broth-to-fish ratio higher than usual and serve it warm rather than boiling hot, so it’s soothing and easy to finish. If offering Rouille, keep it light and lemon-bright, so it lifts the bowl instead of weighing it down. A simple fennel and citrus garnish can sharpen the aroma and make each spoonful feel cleaner, encouraging guests to go back for more broth.

Maurilio Molteli: Head Chef, TOZI Restaurant and Bar

In the summer months, I like to serve dishes that feel light, fresh and naturally hydrating. One of my favourites is a simple Italian Summer Pasta Salad made with good quality dry pasta cooked al dente and refreshed in cold water to keep it firm. I sauté seasonal vegetables such as courgettes, peppers, peas or aubergine in extra virgin olive oil, keeping them slightly crunchy so they retain their flavour. Then I combine the pasta with buffalo mozzarella, cherry tomatoes and fresh basil, dressing everything with olive oil, salt and pepper. After resting in the fridge for a few hours, the flavours come together beautifully. It’s refreshing, colourful and perfect for warmer weather. You can finish it with parmesan shavings and a little basil pesto for extra depth.

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How to our senses shape how we experience food?

Every guest always eats with their eyes first, and that starts to shape their interpretation of how the dish tastes. Secondly, as each mouthful reaches their head, they get the aroma which again develops the guests’ thoughts on what they are eating. This can even go as far as how the food feels, for example: does the canapé leave residue on your fingers? What is the texture of the food? What is the temperature? The list could go on. To me, the best dishes are the ones that play on all the senses and allow the guest to be completely absorbed in the food.

How do flavour, texture & aroma guide your recipe development?

Everything must work together in harmony. Once I have a rough dish together, we taste it as a team and speak about what works well, does it look good? What can you taste? What can we improve? Sometimes we end up with a completely different dish than we first envisaged but ultimately, we create something that we love and think the guests will enjoy.

What techniques do you use?

Restraint would be the primary technique. I constantly question if elements bring anything to the dish, are they necessary? I enjoy experimenting, but the most important technique is tasting! We constantly taste every element, taste them together, taste them with our paired wine to make sure that what the guest receives in the dining room is the best that we can possibly offer them.

In busy catering environments, what practical steps help teams produce dishes that support scale?

Recipes and standard practices are a must. This allows you to consistently meet the standard and target set regardless of who is preparing the dishes.

Are there common mistakes that can be avoided?

It is very easy to dull flavour, texture and aroma. Something as simple as under or over seasoning could drastically alter the flavour, under or over cooking could alter the texture, food that is slightly past its peak or out of season may lose its natural aromas.

How can chefs help reconnect residents with past experiences and encourage those with reduced appretites to eat?

I see cooking and hospitality as a form of art and entertainment. The main objective is for the guest to enjoy their experience and forget about the daily worries of life, even just for an hour. I love to listen to stories of food that people have eaten, from the best street food all the way to their granny’s Lemon Loaf that they had on a Friday after school. If you can take these stories and turn them into a dish, you are creating something more than just dinner, you create a connection with your guests.

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Fortunately, recent conversations across the industry indicate that mental wellbeing is no longer a private struggle and it is becoming a shared responsibility. As the dialogue continues to evolve, operators are starting to recognise that staff welfare directly affects retention, performance and ultimately the bottom line.

The changing tide brings with it fresh support for employees and business owners, which is now more accessible than many realise.

Resources for Employees

Hospitality Action is one of the most established resources dedicated to the industry. The charity offers a 24/7 helpline, financial assistance and counselling services. Its “Taking the Temperature” campaign has helped bring mental health into everyday conversation across the sector. Offering services from single-touch support to a series of wellness packages for ongoing care, counselling and access to doctors, the team operate a 24/7 action helpline (0808 802 0282) to ensure every individual gets access to the help they need, when they need it.

The Burnt Chef Project is another well-known organisation.. Built specifically for hospitality workers, it provides free resources, online training, and a peer support network. Its message is direct: it’s okay to talk, and it’s okay to ask for help. Many operators now use its training programs to educate teams and managers on spotting early signs of distress. The team provide
around-the-clock support on a global level. Employees in the UK can call 0800243 458 and in Ireland, 1800 490 390 for help.

The Licensed Trade Charity provides support for those who work, or have worked in pub, bars or breweries who are experiencing ill health, financial hardship or require counselling. They provide practical advice via a 24/7 free helpline (0808 801 0550), or you can get in touch using their live chat form available online.

Supporting Businesses

For businesses looking to implement a more structured program, Mind offers workplace wellbeing guides and training that can be adapted to hospitality settings. While not sector-specific, its frameworks are practical and widely respected.

Incorporating mental health and wellbeing services into your operation needn’t be expensive or require a
full HR overhaul. Small steps make a difference. You can start by sharing helpline information in staff areas, scheduling regular check-ins, and encourage open dialogue without judgement. Training line managers to confidently handle sensitive conversations will also help reinforce your vision.

The message across the sector is becoming clearer. Looking after people is not separate from running a successful operation. It is part of it. A healthier workforce leads to stronger teams, better service, and more sustainable businesses.

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Over the years, conversations around the impact of food on students have widened to include not just physical, but emotional health too. Across schools, colleges and universities, caterers are being recognised as key contributors to student wellbeing, shaping not only how they eat, but how they feel, focus and engage throughout the day.

The link between diet and mental wellbeing is well established. Regular meals help stabilise energy levels. Nutrients such as omega-3, iron and B vitamins support brain function and mood. But the role of catering goes further than nutrition alone. Food offers structure, familiarity and moments of pause in what can otherwise be a demanding day.

For younger pupils, routine is particularly important. Structured breakfast provision has shown clear benefits. Caterers working with the Magic Breakfast programme report calmer starts to the day and improved readiness to learn. Pupils arrive settled, and teachers often see fewer mid-morning dips in energy and concentration following a healthy breakfast.

As students move into secondary education and beyond, the pressures change, but the need for supportive food environments remains. College and university caterers are increasingly focused on offering flexible, balanced options that suit varied schedules, while still encouraging healthy habits. Grab-and-go formats, extended service times and all-day dining spaces help ensure students can access proper meals, not just snacks between lectures.

Building Menus that Support Well-being

Initially championed by Jamie Oliver, and progressed since by numerous parent groups and charities, there has been a steady move away from heavily processed foods such as frozen pizza, chicken nuggets and turkey twizzlers. Today’s school caterers include freshly prepared dishes on their menus, built on whole ingredients to support both physical health and a more positive future relationship with food.

The challenge is to strike a balance between health and appeal. Dishes need to be recognisable and comforting, while still offering variety and nutritional value. One effective approach is to take well-loved formats and enhance them. A pasta bake can include additional vegetables and wholegrain options, or a curry can introduce pulses alongside lean proteins.

Schools such as The Froebelian, achieves this balance by garnering support from the community who work alongside caterers, helping with food preparation and sourcing local ingredients. “We work hard to ensure that Froebelian remains a place where children flourish academically, emotionally and physically,” says Rachel Swinney, director of marketing, The Froebelian School. “Our children have enjoyed home-made, freshly prepared, UPF-free fish goujons and delicious flapjacks with flaxseeds, cooked from scratch by our incredible kitchen team.”

Presentation also matters. Colour, texture and layout influence whether students engage with a dish. Bright salads that feature raw vegetables and fruit, build-your-own grain bowls, Poké bowls and street food-inspired counters often perform well because they give a sense of choice and control.

Encouraging Participation and Curiosity

Getting students involved in food decisions can significantly improve uptake of new ingredients and healthy dishes. Across all education settings, caterers are finding value in creating opportunities for participation. Food councils and tasting sessions or pop-up menu trials encourage students to share feedback and feel part of the process.

In primary schools, this might mean simple tasting tables or voting for new dishes. In colleges and universities, it can extend to themed menus, cultural food events or collaborations with student groups. These initiatives do more than boost engagement, they help build confidence and curiosity around food.

Introducing new ingredients works best when it feels low pressure. For example, adding lentils into a classic bolognese or offering sweet potato wedges alongside traditional chips. Repeated exposure, rather than one-off attempts, is key to building lasting habits.
Cooking and food education activities also play a role. When students understand where ingredients come from and how dishes are made, they are more likely to try new options. This connection between knowledge and behaviour is particularly strong in younger age groups but remains relevant across all stages of education.

Dining is a Multi-Sensory Experience

Food quality alone is not enough to support wellbeing. The environment in which it is served has a direct impact on how students experience their meals.

Busy, noisy dining halls with long queues can create stress, particularly for younger pupils or those with additional needs. In response, many schools have introduced staggered lunchtimes, improved layouts and clearer queuing systems. In Wales, trials of longer lunch periods combined with upgraded dining spaces have led to improved behaviour and more positive social interaction.

For students with sensory sensitivities, flexibility is essential. Some caterers now offer quieter dining areas or adapt how dishes are presented. Deconstructed meals, where components are served separately, can help reduce anxiety around unfamiliar textures or mixed foods. These adjustments create a more inclusive dining experience and reduce food waste linked to refusal.

At college and university level, the focus often shifts towards creating comfortable, social spaces where students can relax and recharge. Informal seating, natural light and café-style atmospheres encourage longer dwell times and more mindful eating.

Hydration & Energy Balance

Hydration is often overlooked but plays a vital role in wellbeing. Even mild dehydration can affect concentration, mood and cognitive performance. Refill stations, clearly visible water points and the inclusion of high-water-content foods such as fruit and soups all help increase intake.

Meals that combine protein, fibre and healthy fats go hand-in-glove with hydration to help sustain focus throughout the day. Salmon with lentils or roasted vegetables, quinoa-packed chicken salad or tofu stir-fries all combine nutrient-dense ingredients that can support students during exam periods or long study sessions.

No matter the age of student, the role of education catering is not an easy one. Patience, planning, engagement and creativity are needed to ensure food is a steady, positive influence throughout a student’s day, from the first breakfast bite to the last coffee on campus. When you get the formula right, it not only supports students’ well-being, but it can also become one of your institution’s greatest selling-points.

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Pubs are having a tough time, one in eight are in financial distress and at imminent risk of going bust according to a report from Price Bailey, and their plight has not gone unnoticed. From Jeremy Clarkson highlighting the challenges of opening and operating his pub, The Farmer’s Dog, in the TV programme ‘Clarkson’s Farm’, to comedian Jon Richardson working to save the historic Plough pub in Fadmoor, Yorkshire, a rally cry to support these businesses can be heard across the country. There is even a movie called “Mother’s Pride” starring Martin Clunes due to be released this year about a family racing to save their struggling pub.

While times are undoubtedly difficult, it’s not all doom and gloom. Research from KAM Media reports that pubs still command the highest consumer spend (29%) compared with other hospitality sectors such as fast food (16%), delivery (14%) or casual dining (5%), and pubs continue to fight back against the economic tide.

Why Pubs are the New Sporting Heroes

Recently, a report from PubAid has revealed that pubs provided £40 million for grassroots and community sports clubs over the last year. Over 6.7 million sport and activity sessions are powered by pubs annually. Football is the biggest beneficiary, with 76% of pubs supporting a football team or club. Staple pub sports such as darts and pool receive strong backing, while rugby is the fourth most popular sport.

Des O’Flanagan, co-founder of PubAid, says “Publicans support local sports teams because they care about their communities, but there are clear business benefits too. Nine in ten pubs report positive outcomes from backing community sport. Sport transforms a pub into a community hub. It drives midweek footfall, strengthens loyalty and builds reputation. 71% of publicans in the Pubs Power Sport report, say supporting community sport strengthens ties with their local community whether it’s sponsoring a football kit or hosting yoga in the function room.”

For pubs that want to get involved, Des suggests collaborating with teams already playing in the area, as many are looking for a meeting place as much as a sponsor. “It doesn’t have to be expensive – offering space, promoting fixtures or hosting a presentation night can make a real difference,” he says.

According to the PubAid, 68% of pubs say that limited budgets are the main barrier to doing more for sport. “Our advice is to make sport part of your trading activity rather than an add-on,” says Des. “Charity quiz nights, sponsored walks, raffles and tournament days can all raise funds while driving footfall.”

Showing live sport also increases footfall and sales. This year’s FIFA World Cup, taking place from Thursday June 11 to Sunday July 19, offers pubs huge potential to increase footfall and drive revenue. The report shows that 70% of pubs showing live sport have increased their support for community sport.

At the Royal Dyche in Burnley, live fixtures are screened inside and out, including grassroots and women’s games. Local darts and pool teams bring people together, and they host a regular free pool sessions on Mondays. On Thursdays, the pub hosts Turf Talk, a relaxed meet-up held in partnership with Burnley FC in the Community.

The team also transformed their beer garden into “Little Longside”, a scaled down version of a historic Burnley FC stadium stand, complete with a mini football pitch and club seats. The venue became an instant hit as supporters could sponsor their own seat, with proceeds going to Burnley FC in the Community’s Mission Possible campaign. By the end of last year, the initiative had raised £1,500 and formed a waiting list stretching into 2027.

The Malt Shovel in Selby started with two football teams which has now grown into a 20-team football club, with 300 registered players. The pub supports football, darts, pool, dominoes, netball, cricket and golf. It provides free hot meals after matches, funds coaching qualifications and maintains local pitches through a volunteer group of regulars. Its annual football gala raises funds for charities such as Selby Hands of Hope and Macmillan Cancer Trust. Publican Paul Dixon says the pub’s role is simple, “We started with football, but what we’ve really built is belonging.”

Local Communities Saving Pubs

Under the government’s £5 billion ‘Pride in Place’ programme, communities are being encouraged to take over derelict pubs. Plunkett UK, a charity which supports rural community-owned businesses across the UK, welcomes the funding but feels that some rural communities have been left behind. James Alcock, chief executive, says “The funding will provide a much-needed boost, but we are concerned that rural communities have once again been overlooked”.

The charity provides practical support for communities wanting to take over their local pub, providing specialist business advice, training, webinars and toolkits. Their advice is to consult the neighbourhood first. “By doing so, you will understand the level of support, what people would like the pub to offer and whether they are willing to invest. Next, form a steering group. Although the idea may begin with one or two individuals, involving a wider group quickly shows that the project is genuinely community-led and inclusive. The steering group’s role is to test local support, assess viability and begin shaping the vision,” says James. “Local communities need to register an ‘Asset of Community Value’ (ACV), a process which is overseen by the local council and gives the asset a degree of protection. This means it can’t be sold, converted or demolished without giving the community a chance to purchase it for local benefit.”

Plunkett guides groups at every step of the project and they are encouraged to become members, which gives them access to a package of information whether they are at start up stage or have been trading a while.

For community-owned pubs, Plunkett recommends providing a wide range of services and amenities, stimulating the local economy through using local suppliers, creating employment, training and volunteering opportunities and operating environmentally sustainable initiatives.

Becoming More than ‘Just a Pub’

Plunkett encourages pubs to adopt a model of being ‘more than a pub’, providing a range of services such as a shop, café, post office or library and holding events such as “Books at the Bar or “Poems and Pints”.

This is something that Pub is The Hub, a not-for-profit organisation, helps pubs to develop. The organisation’s research found that for every £1 spent investing in the provision of services and activities in the pub, an average of £8.28 of social value is created. John Longden OBE, chief executive, says “Social value measures the added value an initiative brings to society. Pubs support community cohesion, job security, wellbeing, increased social interaction and resilient communities.”

Services and activities help to attract new customers to engage with pubs more regularly. Some activities such as music, gardening clubs or repair cafés can lead to new opportunities such as extra food and drink sales during quieter sessions.

Pub is The Hub’s team of expert regional advisors can provide advice to publicans to help them set up their own diversification project. This can be anything from village stores and community cafés to allotments and activities such as travelling theatre or craft events. John adds “Many pubs that offer services such as a village store, community café or allotment find they and their team are able to balance both effectively. As many services are housed within the main pub building, team members are able to work across both.”

Pub is The Hub helped publicans Rhiannon Metters and Jason James who run The Halfway, Tal-Y-Coed, Wales, open a village store and a marquee to hold events. The pub is the heart of this rural community, where many people including farmers, live and work alone. Rhiannon says “It is so important that we support local people ensuring they do not feel isolated and alone. The pub village store is a support for people here, as the nearest supermarket is 20 minutes away. The marquee has become a space where we run local courses such as CPR, first aid and craft workshops to help bring people together.”

At The Lion at Ickleton pub, near Saffron Walden, Cambridgeshire, a community café was opened to help people connect and socialise. Pub is The Hub provided help and a community services fund. Run by volunteers, the café has become an important meeting place for families, friends and those living alone who want to meet new people and the number of customers continues to grow. Lizzie Molloy, Community Cafe Lead, said: “The response to our café has been overwhelmingly positive. It’s been lovely to see so many friendly faces enjoying coffee, cake and a chat together.”

Tackling Social Isolation Head On

Research from Pub is The Hub showed that pubs help people overcome social isolation and replace the loss of services in rural and deprived areas. The organisation has created a “Join Inn – Last Orders for Loneliness” initiative, giving pubs advice on activities to bring individuals together. Pubs might be eligible for a grant associated with community services via Pub is The Hub.

The team suggest promoting your premises as a community space to attract a broader audience in addition to your current customers. Initiatives include making space available for a community garden and holding a regular farmers’ market in your car park.

Loneliness isn’t just confined to rural areas. Mick Dore, manager of Young’s pub The Alexandra in Wimbledon, south west London, started up Meet Up Mondays to combat loneliness. He offers a couple of hours of free tea, coffee and sandwiches on a Monday, encouraging those in the local area to drop in.

The concept has now spread across the country. At The Albert Arms in Esher, Surrey, Meet Up Mondays takes place weekly between 3pm to 5pm. Tom Woodard, publican, says “Anyone can come along and have tea or coffee with cakes for no charge. There is a donation box where people can leave money if they want to, and every six months they donate the money to charity. Most people are on their own and they get to know each other. On the back of it, they socialise with each other and attend events such as our Friday night music gig. I wanted the pub to be part of the community, and this is a great way of doing it. A byproduct of it is that the group comes into the pub at other times. We don’t just get locals, but from nearby towns as well. Once we started, the word spread far and wide.”

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The new Level 4 Senior Culinary Chef Apprenticeship is the first of its kind and is the result of a collaboration between the NACC and Umbrella Training. It is shaped around the responsibilities, sensitivities and impact of cooking in care environments and aims to address a long-standing gap in the professional development of team leaders.

Neel Radia, chairman, NACC, says “Senior chefs working in care homes require a wide range of specialist skills including nutritional expertise, dietary knowledge and leadership ability and this new apprenticeship addresses that. For years this level of the workforce has been under-invested in, particularly in the health and social care sectors. It supports the care sector to attract, retain and nurture culinary professionals and enables organisations to use the government’s skills and growth levy to upskill their senior chefs.”

What does the training include?

The training covers advanced culinary skills and menu development expertise, with additional social care masterclasses. Topics include the Care Home Digest guidelines for care homes, IDDSI and texture modified diets, sustainability in care catering and hydration management. It is delivered in monthly online workshops, as well as in person sessions for practical classes. At the end of the course, participants complete an ‘End Point Assessment’ which includes a business project and professional discussion.

“This apprenticeship is an opportunity to elevate the profession while making a positive, lasting impact on the people who rely on these services every day,” says Neel.

Sam Coulstock from Umbrella Training adds “With this new apprenticeship, we have created a clear and aspirational route for chefs to grow, specialise and progress. Most importantly, it is about improving the experience of care home residents by supporting confident, well-trained chefs who understand not just food, but the people they are cooking for.”

New Qualification for Chefs in Health & Social Care

In addition, the NACC has launched a new qualification not only for care home chefs and catering teams, but also those working in hospitals. The Level 2 Specialist Award for Chefs in Health and Social Care is a collaboration between the NACC, Hospital Caterers Association (HCA) and the Confederation of Tourism & Hospitality (CTH). Neel says “This was originally launched in 2018 during my previous team as national chairman but with no funding, we struggled to get colleges to take the course on. When I became chairman again in 2023, we revisited the qualification and have now made it more affordable and accessible.”

Aimed at catering staff including supervisors, managers and assistants, the training is online, although the practical assessment
is conducted face to face.

The first module covers how nutrition and hydration affects health and wellbeing and how to apply this to patients while working alongside other multi-professional roles. The second module teaches the importance of menu planning, food preparation and serving food and drink to people with special dietary requirements.

Iain Robertson, national chairman, Hospital Caterers Association says, “This new qualification is exactly what’s needed to give our teams the knowledge to confidently cater for the vast array of specific diets we experience in health and social care.”

Find out more

For further information visit the National Association of Care Catering website.

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A campus-wide reusable cup system, a community fridge scheme, local sourcing, healthy menus and a food waste campaign are some of the initiatives operating within the University of Manchester’s catering service. Their dedication has resulted in the university achieving the highest accreditation in the Food Made Good Standard Awards from the Sustainable Restaurant Association (SRA).

Sustainability at the Heart of Campus Catering

The three-star rating is applied across the university’s catering service, including the Unicafe outlets, Food in Residence (food served in halls of residence) and HospitalityOnCampus, which provides event and dining catering services across the university estate.

Laura Blandy, Head of Hospitality and Events Marketing from The University of Manchester, says “Sustainability sits at the core of everything we do and every decision we make. It isn’t an afterthought, but ingrained in our business practices, and the award is testament to that. It is an incredible achievement and gives us guidance on how to move forward and evolve.”

Her advice to other universities is to set up a sustainability working group with cross-departmental meetings. “Universities are huge organisations and often great work is done in teams or departments in isolation. A sustainability working group ensures everything is joined up and is as cohesive as possible,” says Laura.

Instigating regular two-way communication and engagement with students and staff on sustainable food and drink is also important for students to understand what the university stands for and supports. One of the ways the university does this is by appointing sustainability ambassadors – encouraging students to advocate for other students. There’s also an annual Sustainability Fair which showcases suppliers and their sustainability credentials. “It’s a great way for students and staff to have detailed conversations directly with our suppliers,” Laura says. “We also carry out surveys to see what matters most to staff and students.”

How Manchester’s Reusable Cup Scheme Became a City-Wide Success

One of the most successful initiatives is the Bee Cup, a reusable cup scheme that encourages students to borrow reusable cups via the Vytal app, returning them to participating cafés to be washed and reused. The scheme has been so successful it has been adopted by Manchester Metropolitan University, the University of Salford and Manchester Central Library. “We hope it will become a city-wide initiative and a blueprint for other universities and cities,” says Laura. The team are now introducing the Bee Bowl for takeaway food.

Further reducing waste is the university’s community fridge scheme. Surplus food is collected daily from Unicafe outlets and put into a community fridge in the Students’ Union, available for free to all students.

The catering team are keen to use local suppliers where possible, and there are between 250 and 400 catering staff (depending on the time of year), who attend sustainability training. This includes the “Guardians of Grub: Becoming A Champion” learning programme that trains staff on how to reduce food waste safely. They also support the No Time To Waste campaign, which aims to reduce waste and promote sustainable behaviour across the campus via a rewards platform. Students and staff can log actions such as recycling, eating plant-based meals, shopping second-hand, or attending wellbeing events, resulting in points that can be exchanged for prizes.

More advice and inspiration

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