fresh thinking
We're passionate about providing our clients with the best food and service and we work hard to stay ahead of the rest. Fresh thinking and bright ideas are a huge part of what makes us stand out from the crowd. Here’s a small insight into how we keep things so fresh at ingredients:
Our chefs’ forum
The forum is led by our executive chef Alistair and allows all of our chefs to share ideas. Each chef brings new concepts and recipes that are successful in the business they work in, so our clients can benefit from our most innovative services.
Our fresh thinking meetings
We encourage all of our people to join us bimonthly to discuss a business issue or share ideas and help us to stay at the top of our game.
Our food research programme
It's designed for our chefs to visit countries where our suppliers’ produce originates from to find new ideas to introduce into our contracts. The most recent visit was a trip to Spain. We took a group of chefs, including Chris Galvin, Head chef at the Wolseley, and Phil Prowse, Head chef at Auberge du Lac, from our chef network (see below). Next year we’re off to Japan to get some new ideas on fast lunch offers such as sushi and noodle bars as well as on vending so we’re up to scratch in the latest innovations.
Our diverse chef network
This helps us to get our chefs to the very top of their game. It includes a number of Michelin star chefs throughout the UK as well as our own twice Michelin starred chef Erling Rugsten. Working with these first rate chefs means that our own chefs learn new skills and ideas while those in the network get a pair of free hands in the kitchen. It also keeps our chefs incredibly motivated.
Our approach to responsible and sustainable business
We’re totally committed to our responsibility to minimise the impact of our working practices on the environment. There are hundreds of activities and initiatives going on every day to make sure that we’re as green as green can be. For more information and news on what we’re doing right here at ingredients click here, or visit the CR page of the web site for a more general overview.