Fris was recognised for his work on the ‘transformation’ of catering services at Ashford and St Peter’s Hospitals NHS Foundation Trust, where Neller Davies supported the Trust’s move to an in-house catering model and the development of a new food strategy focused on nutrition, accessibility and value.
Daily catering transactions increased from around 400 to more than 2,000 between 2020 and 2024, while overall catering turnover rose by 265% during the same period. Staff satisfaction with food provision increased from 52% to 71%, and the average customer spend grew from £2.36 to £3.52.
Between 2021/22 and 2023/24, staff turnover reduced from 13.2% to 11.8%, and sickness absence decreased from 4.2% to 3.5%. Access to nutritious and affordable food has consistently been cited by the Trust as a contributing factor in these trends.
Fris commented “I’m very pleased to receive this recognition from the IoD. Much of our work takes place in hospitals and public-sector environments, and it’s a privilege to contribute to services that have such a direct impact on people’s daily lives.
“Food plays an important role in staff wellbeing, patient experience and the overall functioning of healthcare organisations. I’m grateful to the teams at Ashford and St Peter’s and across the sector for their collaborative approach and their commitment to improving the way food is provided.”
He is regularly on the judging panel to help select the winners of the Public Sector Catering Awards. There are 17 award categories available for nomination. Visit here for more information and to submit a nomination.