Contractors

Andy Barry will take up his role in July and will be reporting to Jason Leek, sector managing director - business & industry. He will be responsible for the Eurest Services business on a national

Haworth will work alongside Michelin star chef John Campbell to deliver BaxterStorey's fresh food focused training which includes the company's chef academy. Training sessions with Haworth will be ope

The intention is to move all sites to this increased product specification by September this year. The move follows a series of talks with the Soil Association and the distributor, 3663, which was abl

The sandwich, which celebrates the "full English" breakfast, uses British Lincolnshire sausage, British sweetcure bacon, free range egg and chunky tomato chutney.

Now operating under the parent company name CH&Co, it has been awarded a number of contract retentions/extensions since January.

The five-year contract, which began in April, will see the operator provide services to the Dundee Heritage Trail venue's day visitor restaurant, offering freshly baked products and locally sourced pr

The butty, created by Dave Wastell, executive chef of London's Flying Chef, features fresh fish fillets, a soft white bap with rustic salt and vinegar chips, mushy pea puree and a splash of ketchup. T

McKechnie joined the company in 2008 with over 25 years of first-class food, catering and management experience.

Chartwells will provide catering and retail for Oaklands College's employees and nearly 8,000 students in the main refectories at St Albans City Campus, Smallford Campus and Welwyn Garden City Campus.

A Sodexo spokesman said Origo had been developed and implemented to keep in step with consumers heightened values and growing concerns with the environment, food quality and supply chain. A team of my