From schools and hospitals to universities, care settings and the armed forces, the Public Sector Catering Award series will showcase the people helping to shape the future of public sector catering.
For example, he left HMP Elmley to take on a temporary role at HMP Wandsworth, where he immediately transformed the kitchen, according to David Tatham, a regional catering manager with HM Prison & Probation Service.
He said that the standard of work Roland delivered was so high that he was asked to continue for a further year, providing targeted support to other prisons requiring significant improvement, including HMP Long Lartin and HMP Swinfen Hall.
“Taking on this challenging role meant spending long periods hundreds of miles from home, away from his wife and young daughter. Roland accepted this without hesitation, fully committed to supporting the kitchens that needed him most,” he says.
“At HMP Long Lartin, the kitchen was operating from a temporary facility, had no catering manager, and staff morale was extremely low. Roland embraced the challenge, motivating the staff, improving menus, embedding robust HACCP systems, and implementing clear cleaning schedules - all while working in very cold, wet, and difficult conditions outdoors.
“Roland never once complained. His positive attitude and ‘never give up’ approach quickly inspired both staff and governors, who soon felt reassured that the kitchen was in safe hands.”
He also played a major role in working with contractors on-site, supporting the design and development of the new main kitchen. Despite having no prior experience in kitchen design builds, he taught himself the process, spending many evenings in his hotel room studying complex plans and timelines.
Needs then required him to support HMP Swinfen Hall, again working far from home and living in a hotel for extended periods. The kitchen had been without a catering manager for some time; staff were under pressure and struggling.
“Roland’s positive leadership quickly brought the team on board with his vision for improvement,” says David.
“He took full responsibility for the operation of the kitchen, redesigning menus, implementing a clear and robust HACCP system, and providing hands on support during severe staffing shortages.
“Roland regularly worked 10–12 hour days, often including weekends, doing any task needed.
“Within a month, the kitchen was clean, organised, motivated, and producing higher quality food, with a noticeable reduction in complaints.”
When HMP Swinfen Hall recruited a permanent catering manager a month later, Roland mentored him for several weeks. But recognising the need to ensure the new manager understood prison catering processes fully he continues to provide support even a year after leaving Swinfen Hall.
David concludes: “Roland’s impact on multiple prisons, often working under extreme pressure and far from home, demonstrates his unwavering commitment to improving prison catering and supporting the people who deliver it.”
.