Developing the next generation of chefs with Westminster Catering College
One of the most rewarding parts of working for BM Caterers — and in contract catering — isn’t just the
Supporting opportunity through work experience with Luminary
Hospitality has always been an industry built around people. Kitchens bring together individuals from different backgrounds, experiences and cultures, all
Why ethical supply chains matter in modern contract catering
As chefs, we often focus on developing dishes and menus, but investing time in people — and where our food
From our kitchens: Introducing Gareth Ruck
At BM Caterers, some of the most important leadership happens in our kitchens. While our senior team sets direction, it’s
Living beyond the label: My journey with Epilepsy
Age brings perspective. I find myself caring less about the small things and more about what truly matters, like helping
Eat the rainbow: Energising the workplace through colourful food
With March bringing the start of spring, it’s a great time to refresh energy levels and bring a little more
3 Ways to Reduce Waste in a Contract Catering Environment
As ESG Lead for a contract caterer, food waste is always high on the agenda. We serve thousands of customers
International Women’s Day: My journey in hospitality
In hospitality, every career journey is different, shaped by passion, perseverance and the people we meet along the way. For
Celebrating apprenticeships
Our people have always been at the heart of everything we do. Developing skills, building confidence and supporting long-term careers
Perkee at 10: always moving forward
At BM, we never stand still. And neither does Perkee. At our AGM last week, our Head of Coffee, Graziano
How a restaurant refresh can add value
Industry insight shows that consistent branding and considered improvements to hospitality environments can increase revenue by over 20%. Refreshing a
Fibre February: The unsung hero of a healthier plate (and how to get more without the fuss)
Fibre doesn’t usually steal the spotlight. It’s not flashy, it doesn’t trend on social media, and it rarely gets the
ESG unwrapped setting the tone for 2026
On 19 January, we celebrated a milestone moment: our first-ever themed AGM. The brief was ambitious and unambiguous, this AGM
Energising workplaces in a hybrid world: People, service and sustainable change
As hybrid working becomes the norm, organisations are rethinking how their workplaces support productivity, wellbeing and connection. The question many
Blue Monday and brew Monday: How we support mental health
Blue Monday is often described as the most challenging day of the year. Dark mornings, colder weather and post-Christmas pressures
Food trends for 2026: better for you, better for the planet
As we move into 2026, the way people eat at work, at events and in social spaces is evolving fast.
What’s on the menu for 2026?
We are back at work, with good intentions around healthy eating after the indulgence of the Christmas period. Research suggests
Christmas festive foodie greetings
Christmas festive foodie greetings to you and your family. We hope you have enjoyed a wonderful Christmas and had the
Reflecting on a year of ESG roundtables
Over the past year, our quarterly ESG roundtables have become a powerful space for conversation, connection and reflection. Bringing together
Healthy switches: Reframing food and guilt this festive season
December is here, the season of mince pies, mulled wine and more tempting buffets than any of us can count.
Festive wine guide 2025
The festive season is here, a time for cosy gatherings, long lunches, toasts with friends and plenty of delicious food.
When 35 professionals walk into a room… something powerful happens
In November, we gathered a room full of passionate people in Manchester for our first BM Caterers wellbeing networking event.
Beat the afternoon slump
Have you ever noticed how your energy dips around 3 p.m.? You’re not alone. That mid-afternoon slump is something most
I am not trying to change the world; I am trying to feed my local community.
In supermarkets, meat is often judged solely by its weight, cut, and fat content. That’s what most people see, and