Blogs

A taste of innovation: behind the scenes of our innovation days

When I first took over our Innovation Days after Covid, they were all about reconnection. Our teams had been scattered, isolated, and starved of that creative spark that comes from being together. So we used these days to rebuild, not just relationships, but our collective food spirit.

But what started as a team reunion quickly evolved into something far bigger.

More than a day out: The power of shared discovery

We noticed something remarkable. People weren’t just enjoying these days out, they were coming back inspired. New dishes started popping up on-site menus.

Our teams shared fresh ideas from far-flung corners of the city (and country), then recreated and reimagined them back at their sites
Our customers were benefitting.
Our teams were empowered.
The Innovation Days became a fixture of our culture.

Today, we run them every 4 to 6 weeks, with 8 dynamic routes (and more on the way!). These days are for new starters to connect, for teams to reignite creativity, and sometimes, just to catch up over incredible food.

London, Manchester, Brixham… and beyond

Each Innovation Day is a culinary adventure. One week, it’s a heritage Pie & Mash shop; the next, a cutting-edge vegan café. With over 60 venues in our ever-growing repertoire, no two routes are ever quite the same. Our people constantly suggest new gems, which means we rarely repeat a journey.

We’ve recently expanded beyond the city to explore the roots of our ingredients. In the Lake District, we’ve taken teams to experience traditional and modern farming methods first-hand, seeing how sustainable practices influence flavour and quality. Down in Brixham, we’ve met with those at the heart of the UK fishing industry, learning how our fish is sourced, processed, and brought to plate.

We’ve even spent days tasting English wines at local vineyards and sampling the best of artisan cheeses, speaking directly with the makers and understanding what sets these ingredients apart.

Manchester vibes and a southern invasion

It’s not just London anymore. We’ve brought Innovation Days to Manchester, with huge thanks to local chef Stuart. The northern food scene is a totally different beast, exciting, bold, and bursting with identity. Even chefs from the South are hopping on the train, because they know: if there’s good food at the end of the line, it’s worth the ride.

Creativity with no script

The best part? There’s no rigid itinerary. These days evolve naturally, shaped by conversation, curiosity, and the energy of the group. One stop might spark a debate on fermentation; the next, a brainstorm about reinventing a dessert station. This fluid approach fosters real creativity and allows everyone to feel relaxed and involved.

What results is genuine cross-pollination of ideas. Chefs, Kitchen Porters, FOH teams, Management, all together, swapping stories, numbers, and dreams. It’s a rare and special dynamic that fuels collaboration long after the day ends.

From spark to service

We’re fortunate at BM to have so many talented chefs who can take a half-formed idea from an Innovation Day and transform it into something brilliant on-site. It’s these moments, when a dish makes its way from a backstreet café in Shoreditch or a dairy in Cumbria to a office 100 miles away, shows how impactful these days can be.

They’re also a chance for new joiners to meet our long-standing legends, creating bonds across sites that would rarely form otherwise.

A big Thank You

Above all, Innovation Days are our thank you to the teams. They’re open to everyone, and when you’re on one, you’re spoiled, from the first bite to the last takeaway goodie bag.