BaxterStorey wins hospitality contract with AQA
We are delighted to announce two new appointments to our Executive Board – Head of IT, Rob Brown to coordinate technology across our business and Director of Food, Greg Bramwell.
Our Central Region hosted a festive food festival to remember! Over 200 employees and 20 suppliers enjoyed the event on Thursday 2nd December, held at Red Bull Racing in Milton Keynes.
Our team at GTG, a commercial training facility in Glasgow, stepped up to provide a whopping 39,000 meals to the UK’s police force throughout COP26, marking the highest number of meals provided by the team since the site opened in 2015.
Our hard-working catering team at City of Glasgow College University (COGC) has been recognised with the Principal and Chief Executive’s Special Commendation Award for their involvement in COP26.
With homelessness on the rise by 23% across London, we have launched our first Society festive sandwich range, with 10% proceeds going to Beyond Food Foundation, a charity providing training and support to people that have been impacted by homelessness.
Our team at City of Glasgow College hosted the International Chamber of Shipping’s dinner at the 26th annual Conference of the Parties (COP).
Our culinary masterclasses have returned with a bang, with the first one hosted by Great British Menu star and executive chef at Plates, Kirk Haworth. The event welcomed 40 of our chefs and chef managers to explore the latest in plant-based cookery.
There was double cause for celebration last week as our creative development director Natalie Mainwaring was named Salesperson of the Year and the BaxterStorey At Home team were recognised with the Innovation Award at this year’s Foodservice Cateys.
Our chairman Alastair Storey has been appointed to the government’s new hospitality council, to aid the recovery of our sector following the pandemic.
Head hospitality chef, Anthony Hart, has been recognised as a Culinary Hero at the Craft Guild of Chefs Awards, for going above and beyond during the pandemic.
Our chefs were delighted to be back doing what they love most, as they catered for 300 guests at the Institute of Water (IWater) President’s Awards Dinner.
From pea and potato samosas and pork skin quavers to homemade apple marshmallows, our South West Food Festival was back with a bang!