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    StrEATfood Awards interview

    We catch up with Ollie Cairns-Baker, chef manager for Wilson Vale, who came second in the main competition last year…

    National Chef of the Year interview

    We speak to Orry Shand of Entier, who took the crown for contract catering at last year’s comp…

    Foodservice forum: CSR

    How do you promote CSR across your business?

    Industry expert: Feeding the forces

    Dale Hegarty, Sodexo government’s food service senior continuous improvement manager for the UK and Ireland, reveals how data-driven insights are transforming food waste management and driving meaningful behavioural change.

    Foodservice forum: Sports and leisure

    What are the biggest issues currently affecting the sports and leisure sector?

    UKHospitality: Spend, spend, spend?

    Chief executive Kate Nicholls on UKHospitality’s submission to the government’s 2025 spending review…

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  • People
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    Burnt Chef Project to host event at London Wine Fair

    The Burnt Chef Project is partnering with Canned Wine Group to host the first-ever ‘Burnt Brunch’ at the upcoming London Wine Fair.

    Keiss claims Scottish Student Chef of the Year

    Nahui Keiss from Forth Valley College has been announced as the winner of Knorr Professional’s 2025 Scottish Student Chef of the Year competition.

    White Oaks appoints head of culinary

    White Oaks, the senior living division of Compass Group UK and Ireland, has appointed Darren Neal as head of culinary.

    Hospitality Action launches advanced ESP

    Hospitality Action has launched an enhanced version of its market-leading Employee Assistance Programme.

    Elior holds 20th Awards for Excellence

    At an event attended by over 250 colleagues, supply partners and clients, and hosted by Sue Perkins.

    Clark promoted to new Aramark sports division

    Aramark UK has announced Daniel Clark as managing director to oversee its newly established sports and entertainment division.

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Tom Aikens to headline UCFF
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Tom Aikens to headline UCFF

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Latest issue
Latest issue
Burnt Chef Project to host event at London Wine Fair
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Burnt Chef Project to host event at London Wine Fair

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THE OPEN DOORS PROGRAMME SUSTAINABLE SUPPLIER SPOTLIGHT: BIO&ME

THE OPEN DOORS PROGRAMME SUSTAINABLE SUPPLIER SPOTLIGHT: BIO&ME

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Win a trip to a Canned Wine Group winery!

Win a trip to a Canned Wine Group winery!

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New Oven Cavity Liner from Merrychef

New Oven Cavity Liner from Merrychef

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UK DMO to deliver Deposit Return Schemes

UK DMO to deliver Deposit Return Schemes

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Keiss claims Scottish Student Chef of the Year

Keiss claims Scottish Student Chef of the Year

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White Oaks appoints head of culinary

White Oaks appoints head of culinary

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The return of the StrEATfood Awards!

The return of the StrEATfood Awards!

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Hospitality Action launches advanced ESP

Hospitality Action launches advanced ESP

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Elior holds 20th Awards for Excellence

Elior holds 20th Awards for Excellence

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PROMOTED
The Open Doors Programme Sustainable Supplier Spotlight: Legghorn

The Open Doors Programme Sustainable Supplier Spotlight: Legghorn

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Creating a Great Coffee Experience in Foodservice

Creating a Great Coffee Experience in Foodservice

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Clark promoted to new Aramark sports division

Clark promoted to new Aramark sports division

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Burnt Chef Project launches Kilimanjaro fundraiser

Burnt Chef Project launches Kilimanjaro fundraiser

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WSH calls for improved milk standards

WSH calls for improved milk standards

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Keiss claims Scottish Student Chef of the Year

Keiss claims Scottish Student Chef of the Year

UK DMO to deliver Deposit Return Schemes

UK DMO to deliver Deposit Return Schemes

Win a trip to a Canned Wine Group winery!

Win a trip to a Canned Wine Group winery!

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ABOUT

Contract Catering Magazine is the exciting, new monthly print and digital offering serving an industry that is worth in excess of £11bn in the UK.

This innovative publication is the only title in the UK to focus solely on the world of contract catering with an impressive pedigree, calling on over a decade’s worth of experience of publishing B&I Catering, EDUcatering, SLC and FSM magazine to offer unrivalled coverage of this enormous industry.

Complete with topical features, operator interviews and case studies, the magazine looks at the latest product innovations, technology and industry trends. Contract Catering Magazine is the essential resource for those wanting to excel in this hugely successful and profitable market.

This huge new multi-sector title offers some fantastic marketing opportunities. Our high impact, creative capabilities provide the perfect platform for you to showcase your products and services to this £11bn industry.

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