creating wonder, and delivering trust with each plate and every mouthful

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removing the barriers

We have delighted in doing things differently since we opened our first contract in 2003, and revel in continuing to break new ground. We encourage creativity and by doing so we attract staff who want to be the best and work for the best.

Our clients come first, and we focus on food, people and fun to create very special service offers. We bring a different flavour and a personal touch.

Proudly independent – we are wholly owned by Mark, Clive and Phil, giving us the agility and flexibility to nurture true innovation.

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how we roll

the trophy cabinet

adding the cream

Following the crowd isn’t our idea of innovation. We love to shine, so when we developed a way of tapping into our people’s bright ideas it was only natural that we called it…“Sparkle”.

We Sparkle at every contract throughout the year. Never complacent we leave no stone (or plate) unturned - ‘out there’ ideas are the norm and everyone is encouraged to contribute. We even have a Sparkle category at our annual awards ceremony. It is a much coveted prize!

There is one thing we ask every employee to do more than anything else: listen. It’s a simple action, but one that gets surprisingly effective results.

No two clients are ever the same, which is why we don’t have one service solution. By really listening, we respond to what our clients really want from an experience or service. We are then able to design an offer that is as personal and particular to them as their own smile.

Every chef should have an intelligent understanding of the ingredients that go into their dishes, how to combine them, as well as how to present and serve the food so that it sets mouths watering.

Our chefs and their teams are some of the best, but they are always striving to be better. Our annual ‘Hot Nosh’ contest puts our chefs into competition against each other, pushing the boundaries of dish design. The competition has led some to win awards at the national level, with their incredible creations coming back into the Vacherin kitchens, for the enjoyment of our clients and customers.

Vacherin people are sincerely and seriously in love with food, but our business wasn’t built on the love of food alone. We also believe in doing the right thing and our staff instinctively choose sustainable practices throughout their working day. They genuinely care and it is down to Vacherin people that we continue to be recognised as a sustainability leader in the wider industry.

In 2017, we were the only contract caterer to make the Sustainable Restaurant Association’s top 20 list showcased as part of the Food Made Good Business of the Year Award. We were also in the top 25 with the GivX Community Investment Awards. Not to mention winning a Foodservice Catey for CSR.

read more about our sustainability approach >

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