21 Sep 2017

Real bread, real people, real craft skills

Take several young pupils, add flour, water, salt and yeast and watch their passion for home baking rise. In an age when everything is available on a shelf to buy, we think it is important for children to learn that home-made is often best. See the full Story

14 Sep 2017

Three tips to maximise the value of your catering operation

1.Make catering part of your welfare strategy.

How do you view catering? Is it simply about sustaining your staff during their working day? A great catering operation should complement your business ethos and show key stakeholders, clients and prospective clients the value that you place on your staff. See the full Story

25 Aug 2017

Going to ground, let’s not waste it

It’s time to sip and tell. Although our love affair with good coffee is no secret, we thought we would share something. We really enjoy the challenge of trying to use every last bit of something. So long after our coffees have been enjoyed, we share the grounds with our customers to benefit the environment.

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11 May 2017

Wilson Vale results reflect strong operational focus

Wilson Vale’s audited accounts for year ending 31st December 2016 show that turnover has increased by 14.7% to break the £25 million mark for the first time, with profit before tax rising to over £2 million. Celebrating its fifteenth year in business this year, the independent caterer is forecasting an annual turnover of £27 million for 2017. See the full Story

04 Apr 2017

Six ways to lunch like a prince at work

It is said that one should breakfast like a king, lunch like a prince and dine like a pauper, but how many of us really pay any attention to that? Lunch can be particularly hit and miss these days, with many of us eating on the hoof or al-desko due to the pressures of work. See the full Story

28 Mar 2017

Nurturing lasting relationships

Behind every great school catering operation you will find one common denominator; great relationships. It shows in the food, in the smiles, in the attitude of the catering team and on pupils’ faces.

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