Category Archives: New Catering Section

6 – NEW 2 Churchill Catering FULL

By creating a stir, adding zest and serving smiles…
…Radish is making a difference.
Fresh, balanced and nutritious food goes into our kitchens… and inspired, stylish and healthy creations come out, serving happy customers across the education, business & industry and assisted living sectors.
Our chefs love getting involved from start to finish. They decide where our food comes from, placing as much emphasis on honesty and responsibility as they do creativity.
By choosing with their hearts as well as their heads, they bring the very best from ‘seed to plate’; showcasing the hard work, craft and talent of our local suppliers, farmers and growers.
They put their heart into their produce. We put our soul into the recipe, whilst also putting something good back into local communities.
Our ideas help change customer interactivity and engagement… and our imaginations envisage new welcoming environments.
Our concepts drive excitement and energise existing facilities; bringing people together to experience and share great food.
This is how we are different… this is how ‘It’s All Good’… this is Radish!
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Primary Schools
Radish has established itself in the primary school sector. We actively engage with children through engaging and interactive workshops, ensuring pupils understand nutrition and sourcing whilst experimenting with their own creations; aided by our popular character Herby and Big Chef, Little Chef concepts.
In return, pupils play an important role in our menu development and provide insightful feedback that shapes our future delivery models.
Secondary Schools, Colleges and Universities
Working closely with our clients and students, we establish stylish and on-trend menu choices to ensure we are offering the right food at the right time.
Our tailored menus and contemporary concepts like Dapper Dogs and Chicken & Grains help drive student demand and ensure catering facilities are seen as a viable alternative to the high street.
Business and Industry
We create bespoke, modern and stylish dining environments with innovative payment solutions for our business and industry clients.
Our high street-style outlets within workplace locations remove the concept of pre-dated lifeless staff canteens. The result is a welcoming and inspiring catering facility which encourages staff to meet, engage and interact whilst ensuring valuable additional revenue.
Assisted Living / Residential Care
Our assisted living customers retain their own independence in their own living space, but enjoy the reassurance and friendly interaction of on-site management, catering and security.
We provide eat-in restaurants alongside dine-at-home services, offering healthy, nutritious and balanced choice; whilst meeting all special requirements and dietary considerations.
We work in close collaboration with NACC (National Association of Care Catering) to actively shape future developments whilst promoting and enriching the standards within the sector.
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Forward Thinking
Radish understands the importance of communicating and marketing our successful concepts and sales promotions.
Our insight-driven marketing strategies have impact and create customer interest to ultimately increase buy-in, sales and user loyalty.
We continually research the latest consumer trends and establish effective campaigns to drive results and rival high street competition.
The focus goes beyond sales and increased average spend; it’s built on improving consumer connectivity.
By providing a better experience, by being more relevant, by guaranteeing quality and consistency and by ensuring satisfaction we always increase consumer loyalty.
Our ideas, activities and incentives include invited taster sessions, parents evening presentations, theme days, composting and pedalling your way to five-a-day on our Radish Smoothie Bike.
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Passionate, fun-loving people
Our diverse, qualified and talented chefs and nutritionists are empowered to make their own statement; uniting flair and creativity alongside flexibility and care.
We challenge and champion our people to be proud of their culinary expertise, to embrace cuisine from all corners of the world and to deliver exciting, varied and seasonal food concepts in line with the latest trends and styles.
Rebecca Bridgement – Managing Director
Rebecca’s drive, energy and enthusiasm have marked the creation of Radish and she has brought together a team that is authentic and grounded and has been remarkably successful in implementing her visionary business plan.
Her extensive experience spanning 25 years in the catering industry has created a culture of excellence and customer service; has built and maintained strategic client relationships; and has delivered a service proposition that builds and sustains an industry competitive advantage.
Mark Hammond – Operations Director
Mark joined Radish in 2017 to head-up operations in the South of England. Following a background in branded restaurants, he moved into business and industry contract catering, moving through the ranks from Regional Operations Manager to Operations Director with a global competitor.
He brings uncompromising standards, a track-record of great people development and building exceptional client relationships. His proactive approach and ability to take a 360° view of the operations has brought great strength and support to our clients and unit teams alike.
James Minton – Group Development Chef
James inspires creativity within our on-site catering teams through ‘hands-on’ training; ensuring ongoing evolution in our preparation, operation and presentation.
He has a great culinary background, keeping abreast of the ever-changing international and British food scene; and his visionary style is compelling, setting a benchmark for fresh ideas and impact.
Tony Lones – Senior Craft & Development Chef
Tony supports our Craft Team of chefs, kitchen teams and clients with ongoing menu development. His 20+ years of experience has honed his ability to have a finger on the pulse of current and future food trends.
Sarah Cloete – Company Nutritionist
Sarah is a leading nutrition advisor with over 23 years experience in the industry. She has substantial experience in devising optimal nutritional menus and providing full nutritional analysis in many complex environments. She works closely with our clients to source local, organic and free-range produce.
Sarah is passionate about the value of healthy eating theme days and live cookery sessions to help raise awareness and further encourage healthy options into all menus.
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Our Method – delivering real food
We proudly showcase the hard work, craft and talent of our local, honest and responsible suppliers, farmers and growers.
We buy locally, store carefully, prepare lovingly, cook imaginatively and serve enticingly.
Our chefs regularly visit our partners (never more than 35 miles away) to ensure all produce has been grown or reared sustainably.
We embrace multicultural flavours across our business, and place special importance on meeting all special dietary and/or religious requirements.
Hand in hand with each of our chosen suppliers, we share a common philosophy to add social value, improve sustainability and prioritise the best local ingredients. As well as being ethical, it represents a sensible approach to sourcing honest local produce at affordable prices – ensuring ‘It’s All Good’.
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Our concepts – we strive to be the best
We are proud of our successful and engaging themes and concepts; tailored specifically for the different sectors we represent to maximise buy-in, support and recognition.
Herby
Herby (Healthy Eating Really Benefits You) brings to life fun facts and activities to help children understand the food they eat, the importance of balanced nutrition and how they can improve their dining experience.
Big Chef, Little Chef
Big Chef, Little Chef is our long-standing concept for primary school children to enable them to make their very own pizza, pasta or cakes. By fully interacting with pupils at Chef Workshop Days we enhance practical participation to strengthen food and nutrition-based learning.
Dapper Dogs
Our latest spin on the traditional hot dog. Students can decide between a Plain Halal, Piri Piri or BBQ Chicken Sausage as well as multiple choices of bread, toppings and sides. If that wasn’t enough, they can add fries or potato wedges to their order.
Chicken & Grains
Chicken & Grains is our fantastic spin on the ‘norm’ of pasta/potatoes with meat and vegetables; representing a healthier alternative with a huge variety of aromas, textures and flavours available. This concept forms part of our wider marketing strategy to deliver excellent value and targeted meal deals and promotions to further incentivise student loyalty.
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Our Approach – we strive to be the best
Our contemporary and insight-driven concepts generate real impact; improving customer experience, buyin and loyalty. When so much has gone in, and so much has come out, why wouldn’t we share, inform and cooperate.
We implement many popular added value activities and incentives to improve engagement and interaction. From invited taster sessions, parents evening presentations, theme days and composting, to pedalling your way to five-a-day on our Radish Smoothie Bike.
Equally, we are under no illusion of the importance of modern, welcoming and vibrant catering facilities. Our designs aid interaction and actively bring people together to share great food.
Our bespoke cafes and mobile service points, unite our successful concepts with modern design, innovative payment solutions and ever-increasing menu options.
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Our Social Value and Sustainability
We are committed to adding social value and developing sustainable communities; meeting the needs of the present without compromising the ability of future generations to meet their own needs.
Our vision is to contribute towards vibrant, caring and mixed communities, tackling issues associated with the local environment, employment, training, transport, traffic, rural areas and the instigation of local strategic partnerships.
We seek out partnerships with those suppliers and charities who we know will make a difference.
Change Please
We have a thriving partnership with Change Please – a social enterprise that uses the nation’s love of coffee to end homelessness once and for all. Change Please use the support and power of The Big Issue to empower homeless people with the skills, equipment and speciality beans they need to become fully-fledged baristas. Every barista which enters the programme is provided with housing, training and support and is paid the London Living Wage (an approach adopted and supported by Churchill since 2014).
Life Water (Drop4Drop)
Every bottle of water sold helps support Life Water’s long standing partnership with Drop4Drop that has enabled more than 100 projects to be built in India and Africa.
Holy Cow!
Our use of Holy Cow sauces ensures that a donated free school meal is received by impoverished children in India for every packet purchased.
Fruella Juice Drink
Fruella in partnership with TREE AID ensure that a donation from every bottle sold goes towards planting trees that help provide vital food, tools, shade and money.
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March 20, 2018

Churchill London Wins Multi–Million Pound Contract with LSBU

Churchill London has won a new £6 million cleaning, waste and window cleaning contract at London South Bank University.

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September 18, 2017

Catering by Churchill wins London College Deal

Catering by Churchill has won a new multi-million pound catering contract at Capital City College Group.

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August 24, 2017

Chef of the Year 2017

The final round of Chef of the Year saw our eight finalists compete in four rounds to declare this year’s winner.

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August 7, 2017

6 – NEW Churchill Catering FULL

Catering by Churchill provides fresh, balanced and nutritious food, locally sourced, every day to the education, business and industry and assisted living sectors.
Our catering professionals are passionate, self-motivated and empowered to make their own statement within the catering industry; uniting flair and creativity alongside flexibility and meticulousness.
Our success is built upon engagement and dialogue with clients and customers – working together to create changing menus and flexible options, shape marketing campaigns and drive buy-in and support.
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Honest local produce
Through our innovative and engaging sub-brands we source fresh, balanced and nutritious food from local suppliers that are never more than 25 miles away; and create menus that are pleasurable, appealing and a healthy part of daily life.
We actively work with suppliers whose values reflect our own, not simply for ethical reasons, but because it’s a sensible approach to sourcing honest local produce at affordable prices.
Our chefs regularly visit suppliers, growers and farmers to ensure all produce has been grown or reared sustainably.
Our menus are always tailored to meet specific requirements and we are proud to have achieved the Food for Life’s Silver Level accreditation in 2015.
We embrace multicultural flavours across our business, and place special importance on meeting all special dietary and/or religious requirements.
Where requested our team use certified Halal products sourced from accredited local suppliers that are recognisable within local communities.
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Our brands / sectors
We’re proud of our hugely successful sub-brands, built on innovative and engaging themes, and tailored specifically for different sectors to maximise brand buy-in, support and recognition.
Urban Fresh
Our stylish and on-trend Urban Fresh concept within secondary schools and further education offers students great fresh food, presented with an urban and modern twist.
The values of the brand are:
  • Contemporary fresh and healthy food using locally sourced produce
  • Food that reflects modern high street trends
  • Great value for money
  • Stylish presentation and packaging
Pupils at secondary level and above place importance on high street brands; so we integrate our own concepts with recognisable brands such as Costa Coffee, Pasta Pronto and Delice de France. This helps drive student demand and ensures the catering facility is seen in a more contemporary light.
This approach forms part of our wider marketing strategy to deliver excellent value and targeted meal deals and promotions to further incentivise student loyalty.
Big Chef, Little Chef
Big Chef, Little Chef is our leading primary school branding that has evolved through our engagement with children. Our Chefs’ workshops are very hands on and pupils are invited to help make their very own pizza, pasta or cakes.
The values of the brand are:
  • Healthy, nutritious and balanced food using locally sourced produce
  • Practical pupil interaction to strengthen food and nutrition-based academic learning
  • Fun and engaging brand characters
We always like to think that we’re not just on site to cook the lunch, clear up and go home. We have become an integral, and important partner to our schools with full interaction with children within our Chef Workshop Days.
Pupils play an important role in our menu development and provide us with the feedback that shapes our future delivery models.
In recent years, Catering by Churchill has participated in numerous Government initiatives that have addressed the need to improve school food and its role in enriching children’s home lives and legacy for later life.
We have whole-heartedly embraced the School Food Plan (first published in 2013) and since September 2014 have helped schools manage the increased demand / cost pressures associated with Universal Infant Free School Meals to reception classes (KS1 and KS2 infants).
Business and Industry
We create modern and stylish dining environments with innovative payment solutions for our business and industry clients which are bespoke to each organisation’s specific needs.
We bring high street-style outlets to workplace locations; removing the concept of pre-dated lifeless staff canteens. The result is a welcoming and inspiring catering facility which encourages your staff to meet, engage and interact at periods of break whilst ensuring valuable additional revenue.
Assisted Living / Residential Care
Our assisted living customers retain their own independence in their own living space, but enjoy the reassurance of on-site management, catering and security.
We provide eat-in restaurants alongside dine-at-home services, offering maximum choice and support to all customers.
Our catering solutions in residential care, nursing and day care centres are specifically designed to encapsulate all special requirements and dietary considerations. We appreciate how meal times are eagerly anticipated and help punctuate the day, with friendly interaction and communication alongside healthy, nutritious and balanced menus.
We work in close collaboration with NACC (National Association of Care Catering) to actively contribute in the latest developments whilst promoting and enriching the standards within the sector.
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Menu development
We’re passionate about service, but first and foremost, it’s all about the food.
When creating bespoke menus, we collaborate with clients and customers to understand their exacting requirements, we liaise with local suppliers, and we empower our chefs to be inspirational. Furthermore, we do this continuously; changing menus, introducing greater flexible options, and driving marketing campaigns to increase buy-in and support.
Put simply, we ensure fresh, balanced and nutritious food goes in to our kitchens, and pleasurable, appealing and healthy meals come out.
We are driven to create new food concepts to grow customer participation, improve customer experience and satisfaction, and to prevent menu repetitiveness.
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Signature chefs
Our professional, qualified and talented chefs are empowered to make their own statement; uniting flair and creativity alongside flexibility and meticulousness.
We challenge and champion our chefs: to be proud of their culinary expertise; to be inspirational and extraordinary; to embrace cuisine from all corners of the world; and to deliver exciting, varied and seasonal food concepts in line with the latest trends and styles.
Our chefs continually engage with clients, customers and suppliers – working together to create changing menus and flexible options, shape marketing campaigns and drive buy-in and support.
2LogoCatering
Engaging environments
We are under no illusion of the importance of modern, welcoming and vibrant catering facilities. We believe in creating environments that actively bring people together to share great food, and to engage and interact at periods of break and play.
We design bespoke cafes and mobile service points, uniting our successful branding concepts with modern design, innovative payment solutions and ever-increasing menu options.
In 2015, we launched our ‘Food Cube’ concept at a number of secondary schools. Located externally, each Food Cube offers students a wide range of fresh and healthy food choices. The mobile and flexible nature of this service point helps increase revenue, increase additional menu choices, and reduce queuing times in the main on-site catering facility.
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Marketing and communication
Catering by Churchill understands the importance of communicating and marketing our successful brands and sales promotions.
Our insight-driven marketing strategies have impact and create customer interest to ultimately increase buy-in, sales and user loyalty.
We continually research the latest consumer trends and establish effective campaigns to drive results and rival high street competition.
Our success is built upon engagement and dialogue with clients and customers – working together to create changing menus and flexible options, shape marketing campaigns and drive buy-in and support.
The focus goes beyond sales and increased average spend; it’s built on improving consumer connectivity. By providing a better experience, by being more relevant, by guaranteeing quality and consistency, and by ensuring satisfaction we always increase consumer loyalty.
2LogoCatering
Accreditations
We are proud that our exceptional food and service as well as our ethical approach has been recognised within the catering industry and beyond:
  • Food for Life’s Silver Level (2015)
  • Food for Life’s Bronze Level
  • Red Tractor Farm Assured Food Standards Scheme
  • Marine Stewardship Council
  • Sustainable Fish City
  • Fair Trade / Rainforest Alliance
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February 26, 2016