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!
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.
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.
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.
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’.
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 (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.
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.
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.