creating wonder, and delivering trust with each plate and every mouthful
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.
how we roll
Vacherin was founded on five core values. They’ve stood the test of time, and to this day they remain the very essence of how we do business.
We have the best interests of our people, our clients and our suppliers at heart. We know, as do they, that we’re better together.
Creativity, imagination and flair drive all that we do at Vacherin so that we, and the service that we provide for our clients businesses remain fresh, relevant and exciting.
We are uncompromising in our commitment to working with all our business partners in the spirit of clarity, openness and honesty. For this we are rewarded with their trust and loyalty – we can’t ask for more than that.
We are passionate about provenance.
We insist upon an appreciation of the essential characteristics of every ingredient, their compilation with others, as well as exceptional service, so that when brought together, our hospitality is the talk of the town!
While always serious about good food, we just can’t help but find an element of fun in everything we do. We are a sociable bunch and we relish the opportunity to get together with our people and our clients to indulge our passion for fantastic food and drink.
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.
more to tell...