News
The good source – ESG Roundtable in Manchester
As contract caterers, we have a responsibility to feed and energise workforces every day while minimising environmental impact and maximising nutrition and flavour. At our recent Manchester ESG Roundtable lunch, we discussed the suppliers, producers and farming systems that are reshaping the future of sustainable food. We also looked at how caterers and clients can use their purchasing power for good.
This event builds on the momentum from our previous 2025 roundtable themes: Sustainable Diets, Responsible Sourcing and Community Driven Catering. Our aim this time was straightforward: showcase the people and practices behind socially and environmentally responsible ingredients, around Manchester.
A menu with purpose
Curated by Michelin-starred chef Mark Kempson, who is also BM’s chef consultant, the three-course lunch celebrated seasonality, sustainability and the very best of local sourcing in the Manchester region.
Mike Hanson (Director, Sustainable Business) and Tara Henry (Head of Procurement) led guests through conversations on regenerative farming, ethical supply chains, biodiversity, animal welfare and the power of sourcing choices.
Starters that set the tone
Lancaster smoked haddock
Fished under MCS and MSC guidelines, the haddock was paired with pink fir potatoes, burnt leek, a poached St Ewe egg and grain mustard. St Ewe is both B Corp certified and RSPCA Assured. Proving that animal welfare, ethical business and quality can go hand-in-hand.
Port-roast Crown Prince squash
Served with soused cordyceps, walnut and kale. This dish highlighted the importance of seasonality, from better flavour and nutrition to stronger support for UK farmers and better value.
Mains: less meat, more meaning
Lake District Farmers fallow deer
Paired with autumn roots, chestnuts and a touch of Tony’s Chocolonely chocolate. This dish raised a discussion about the environmental benefits of choosing wild venison. Locally sourced, lower impact, nutrient-dense and linked to habitat protection.
Benjamin Gallagher from Tony’s Chocolonely joined us to share its mission for a fully traceable, exploitation-free cocoa supply chain. The results speak for themselves. Child labour has been reduced from the 46.7% industry average to 3.9%, and deforestation has dropped from 80–90% to 0%.
Hand-rolled cavolo nero pici
Served with scorched cauliflower fungus and a black pepper emulsion. This vegetarian dish connected directly to regenerative agriculture, farming with nature, not against it. By promoting soil health and biodiversity, regenerative systems rebuild ecosystems while producing exceptional flavour and protecting our future food-production capacity.
A sweet local finish
Dessert featured a reimagined Manchester Tart, crafted with English quince jam, spiced vanilla custard, buckwheat and burnt Manchester honey. The honey was a talking point in its own right. Local, chemical-free, sugar-syrup-free and produced by beekeepers who prioritise the bees’ natural wellbeing while serving their community.
The takeaway
The Manchester ESG Roundtable reinforced that sustainability isn’t just about what we take from the land. It’s about what we give back. By choosing suppliers who farm with care, produce with purpose and innovate responsibly. We can feed people well at work today without compromising tomorrow.
More stories from our news
Launching the industry’s first off-site kitchen providing WELL-aligned foodservice
We are excited to have launched Atelier Wellness, an off-site production kitchen focused on creating food experiences that support health, wellbeing
Pete Redman joins The Royal Academy of Culinary Arts
We’re proud to see Pete Redman, our Chef Director, join The Royal Academy of Culinary Arts (RACA). Recognising his talent
Shining a spotlight on neurodiversity at our ESG Roundtable
On 8 September, we hosted our fourth quarterly ESG Roundtable Lunch, this time focusing on Community Driven Catering and the
Guest coffee powered by women from bean to cup
We are excitied to have launched ‘Soppexcca powered by women’, a coffee sourced, developed, roasted, and marketed entirely by women. The limited-edition guest roast,