Social Pantry aims to deliver high-end bespoke events and seasonal menus whilst simultaneously investing in its conscientious approach to employment, sustainability and social enterprise.
The collaboration between Sodexo and AstraZeneca began in 2008 in the UK with a first food and facilities management contract.
As well as supporting BM’s growth in this space, Steenkamp will help drive standards through a new approach to barista training.
The role will see Price take on more responsibility for Grazing’s wider operations outside of the kitchen, extending his reach to front-of-house, which will include recruitment, team training, serv
The Atelier kitchen will expand BM’s capacity further to cater events and dine dining requests for clients with limited facilities.
The initiative will feature sustainable, wellness-focused food, collaborations with forward-thinking and environmentally conscious supply partners.
The collaboration will see Gidda join Vacherin as a culinary consultant, working alongside head of food Alex Rowe and his team on menu and talent development.
Deniz Inceer has been recruited as business development manager with Lisa Cook appointed head of regional business development, while Michelle Jugessur has been promoted from new business relations
Mediterranean cuisine jumped to top spot this year as the most popular lunchtime option, closely followed by American cuisine.
Bennett Hay’s new concept reflects the increased demand from consumers for menus that fuel and supplement their lifestyle and personal health goals that are made with traceable ingredients as well