We train our people to make the most of fresh ingredients

We love this business

We rely on our teams to create the ultimate dining experience for our customers. We know that investing in training and development means we can be confident our teams have the skills to deliver great food and memorable hospitality experiences.

We buy fresh, local, seasonal produce not just because we believe it tastes better, but because it has a big environmental impact, from reducing food miles, to huge social benefits supporting local suppliers and businesses.

Provenance

We support 1500 local businesses sourcing the best ingredients closest to our kitchens

Talent

We offer great careers through our award-winning training programmes

Sustainable

Our de-centralised supply chain drastically reduces our carbon footprint

Sourcing sustainably

We work closely with local suppliers, finding partners who care as much as we do about their produce and livestock. Sourcing fresh ingredients local to our kitchens reduces our food mileage and gives our chefs the freedom to work closely with our suppliers to plan menus that are fresh, tasty and keep our customers happy.

We care about serving our customers sustainable provenance with ethical welfare standards. That’s why we are proud to be part of food accreditation schemes.

Rewarding careers

We know great service comes from well trained, confident people, which is why we offer over 500 courses across our business from NVQ qualifications to our award-winning Chef Academy.

If you think you’ve got the right ingredients, join our team and start your journey with us.

People make the difference

Our Academies and development journeys support our people as they build their careers with us. We give them the skills to provide the best service and hospitality and we support them as they grow with us.

We’re proud of our people too – find out about some of our teams’ best memories and how hard they’ve worked to achieve their goals.

Alice McGall

In 2021, we won a Foodservice Catey Award for Innovation of the Year which was a definite career highlight!

Marcin Slupek

I joined BaxterStorey as a kitchen porter and now I'm a sous chef supporting with the day to day running of the kitchen.

Daryl Antwi-Safee

I'm looking forward to embarking on a Senior Leadership MBA through Arden University.

Maegan Quinto

I joined BaxterStorey as a catering assistant and now I'm retail head chef at one of London's leading banks.

The chefs driving a food revolution

Five of our Chef Academy apprentices introduced ‘Food EQ’, which has revolutionised the way BaxterStorey approach sustainable food. Sparking a transformation to the way we source, cook, plate our dishes and prepare our menus, we are making grains and vegetables the stars of the plate.

Coffee with a purpose

We are passionate about coffee, but we don’t just talk about how much we love it – we make great coffee too. We train our baristas at our in-house Barista Academy and work closely with our suppliers to source the best beans, even if that means travelling to Peru!