Prue Leith, food critic and writer presented the awards, saying: “The Catering Mark Awards are the real deal. Achieving the Food for Life Catering Mark is no mean feat and it is respected in the industry because it cannot be bought; it is awarded on the facts.
“My message is simple but heartfelt: many congratulations on achieving the Catering Mark for your businesses. I know just how hard work it is, but please don’t rest on your laurels.
“If you have a bronze tonight, let’s make it a silver next time. If you already have a silver, it’s time to go for gold.”
The awards took place at the Royal Horticultural Halls, London last night where more than 200 people from across the industry celebrated the achievements of the winners and the Catering Mark initiative.
Rich Watts, senior Catering Mark manager, added: “The quality of entries from across the UK was high and a wonderful insight into the positive changes to food made by Catering Mark holders every day.
“From chefs to managers to buyers, the passion and dedication to improving the quality of food served outside of the home was clear.
“It takes real commitment to achieve change and the Catering Mark Awards are a wonderful celebration to recognise the people and the hard work behind making these changes possible.”
Catering Mark meals are now served in over 25% schools in England, 20% universities, over 300 nurseries and over 100 hospital and care home settings.
The six category winners were picked from a shortlist by the independent Catering Mark standards board. They are:
Schools – Sarah Henderson, PA to directors & Food for Life Coordinator, ISS Facility Services in Education. Working with the ISS Food Development Team, the senior management team, the central procurement team, suppliers, cooks and schools catered for by the company, Henderson ensures every school menu is Catering Mark standard.
Early Years – Raquel Kneeves, nursery chef at Snapdragons in Keynsham, creates new and interesting menus with a much wider range of foods than would normally be seen on a nursery menu, understanding that children will try new tastes and textures if they encounter them early.
Hospitals – Stephanie Steel, head chef with Randomlight at Coed Du Hall, an independent mental health hospital in Wales, caters for residents with very challenging needs and dietary requirements. She is keen to educate away from ready-made, processed foods and offers cookery classes for those who are able.
Care Settings – Louise Chambers, head of elder care service with Milestones Trust, has worked with Food for Life to develop a 'whole setting approach to food' that also champions the mealtime experience and the therapeutic value of cooking and food growing for those suffering from dementia. Finding new contracts and partnerships has also helped her to achieve Catering Marks in two other homes, with more close set to follow.
Workplaces – Francesca Iliffe, sustainability officer with Brighton & Hove City Council, which has committed to the Catering Mark by adopting new food buying standards for all council catering contracts. She has driven the project and now four out of five of the biggest contracts hold Catering Marks serving over 80,000 meals a day.
Universities – Mark Davidson, food production manager, Sodexo, Southampton Solent University, who has gone through each level of the Catering Mark with the university and now takes time out to travel the country sharing his expertise and supporting other organisations.