Food Made with Purpose,

Built for Daily Rhythm,

Designed to Perform.

Frequently Asked Questions

• Can you integrate catering with other facilities management services?

  Catering can be delivered as part of a fully integrated facilities management solution. By combining food services with cleaning, security, and technical support under one contract, customers benefit from simpler management, reduced duplication, and greater efficiency across their sites. For example, a workplace café can be managed alongside front-of-house services, or catering in a logistics hub can be aligned with cleaning and maintenance schedules to keep operations running smoothly. This joined-up approach not only saves time and cost but also creates a consistent experience for everyone on site.

   

  Learn more about our integrated facilities management solutions.

• Do you provide technology-enabled ordering, billing, and reporting?

  Technology sits at the heart of our catering services. The Angel Hill Food Co. app allows diners to pre-order meals, skip queues, and earn loyalty rewards, while giving our chefs real-time insights to forecast demand and cut food waste. Self-service Grab & Go stations bring speed and convenience to busy environments, and onsite hydroponics deliver fresh, nutrient-rich ingredients with fewer food miles. Together, these innovations make catering smarter, faster, and more sustainable.

• What accreditations and sourcing standards do you follow?

  Our food is sourced and served to recognised national and international standards. We work with trusted schemes such as Love British Food, Fairtrade, Rainforest Alliance, Red Tractor Certified Standards, the Better Chicken Commitment, and the Organic Soil Association. These accreditations demonstrate our commitment to quality, welfare, and sustainability — giving customers confidence that every meal supports responsible farming and fair supply chains.

• How do you ensure consistency in quality and service across different sites or campuses?

  Consistency is achieved through standardised recipes, trusted supplier partnerships, and robust quality checks. Our teams receive regular training and are supported by dedicated managers, ensuring every site delivers the same high standards of food and service.

• How do you handle allergens, special diets (e.g. halal, vegetarian, vegan), and cultural preferences?

  We design menus that are inclusive and transparent. Allergen information is clearly displayed, and we provide safe alternatives for those with specific dietary needs. We also accommodate cultural and lifestyle choices such as halal, vegetarian, and vegan diets. Our chefs and catering teams are trained to prepare and serve these meals with care, giving confidence to colleagues, patients, students, and visitors.

• How do you minimise food waste and deliver sustainable sourcing across multiple locations?

  We take a responsible approach to sourcing and operations. From Red Tractor meat to locally grown produce, our menus are designed to support farmers and communities while reducing environmental impact. Initiatives such as the Big Carbon Kick-Out have already saved more than 69,000 kg of CO₂e, with reduced-carbon dishes like the Angel Hill Burger proving that flavour and sustainability can go hand in hand. We also minimise waste through smart forecasting, eco-packaging, and continuous innovation across all our kitchens.