The annual Public Sector Catering awards celebrate the individuals, teams and organisations making an outstanding contribution across the sector, recognising excellence, innovation, leadership and dedication in public sector catering.
Over the last 12 months, he has reshaped campus dining to deliver more than meals, creating a service rooted in dignity, value, and opportunity, particularly for students navigating independence for the first time.
He led the transformation of the Eat Central refectory into a contemporary, multi-kiosk food court with five defined concepts, improving choice, consistency, and operational resilience at scale.
A decisive move to make Bamboo, the Asian-inspired concept, a permanent fixture resulted in it becoming the campus’s highest-performing outlet delivering £102,700 in sales in a single term.
Michael has built a culture where excellence and progression are embedded at every level, from apprentice to senior chef. His leadership ensures public sector catering is seen as a career pathway, not a stop-gap. The move from traditional servery to customer-facing cooking has transformed standards and engagement. Chefs now cook and plate dishes in real time, increasing accountability, pride, and connection with students.
He leads a brigade of 21 staff with zero turnover over 24 months, reflecting a supportive, aspirational, and values-led culture. Since training as a mental health first aider in autumn 2025 Michael offers support to both his, and the wider team, helping to promote wellbeing, reduce stigma, and encourage open conversations around mental health.
Michael’s defining contribution to public sector catering is his leadership in responsible seafood sourcing, using public sector purchasing power to support marine biodiversity and coastal communities.
Over the past year, he has: removed farmed salmon entirely, committed to serving only Marine Conservation Society ‘Best Choice’ freshly landed fish and redirected £16,500 of seafood spend to Direct Seafoods, deliberately moving away from the industry’s ‘big five’ species.
This approach supports small-scale fishers, strengthens ethical supply chains, and positions the university as an anchor institution within the food system. Michael’s expertise rooted in over a decade working with sustainable fisheries, has made Sussex a recognised example of best practice within the sector.
Menus prioritise beans and heritage legumes over processed alternatives, supporting nutrition, cultural relevance, and inclusivity, while optional protein and side upgrades ensure commercial sustainability.
The Cheap Eats Club is a flagship wellbeing initiative designed specifically for first-year students who may struggle with budgeting, nutrition, and confidence away from home. Michael has shown that public sector catering can be a force for social good, improving student wellbeing, supporting communities, protecting the environment, and influencing the sector at scale.
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