Baxter Storey Brochure

19849.0010 BS 165x220 60pp BROCHURE AW:19849.
0010 BS 165x220 64pp BROCHURE AW 13/11/08 15:45 Page 2
WE
visit us at:
LOVE
THIS
www.baxterstorey.com
BUSINESS
a book about our company
19849.0010 BS 165x220 60pp BROCHURE AW:19849.0010 BS 165x220 64pp BROCHURE AW 13/11/08 15:45 Page 2
We know that good food

makes a difference.
Everyone wants, and
deserves, to eat well and
when they do they perform
better, so good food makes
good business sense.
That’s why we demand

the best – the best quality
ingredients, prepared,
cooked and served by
the very best people.
That’s our business,

and we love it.
2 3
FOOD WITH THOUGHT
4 5
‘On every level, whether it

be the food, the service or
the quality of our staff, we
set ourselves incredibly
high standards.
It’s not enough for us to meet clients’
expectations, we have to exceed them.
It keeps us ahead of the field and we have
to be… there’s a lot of competition out there
and it’s never wise to underestimate it.’
Alastair Storey, CEO
‘I was seduced by restaurants

at an early age. I loved the
atmosphere, the anticipation,
the excitement and of course,
the food.
Now it’s a passion. The challenge of delivering
not just good, but exceptional food. It’s what drives
the company… and it’s what gives us our edge.’
William Baxter, Deputy CEO
6 7
WE
LOVE
THIS
BUSINESS
a book about our company

contents page
All about us.................................................. 12

Better and different ................................20
Our clients love us.................................... 30
Our people .....................................................40
Chef academy ............................................ 44
How we do it .................................................50
Being green ................................................. 54
8 9
WE GOOD FOOD
COMMITMENT
LOVE NEW IDEAS
PASSION
CREATIVITY
TEAMWORK
SAYING YES
FUN
10 11
WE
LOVE
THIS
BUSINESS
ALL We don’t want to be the biggest,

but we do have to be the best
ABOUT In 2004, Alastair Storey and William Baxter merged

their companies and formed BaxterStorey.
Three years later Alastair was voted ‘Caterer of the Year’.
US
This was not only exciting, it was also
extremely gratifying. Winning this award
acknowledged that the company had
achieved its goal: to set new standards
in the food services industry.
When Alastair and William came together in

It’s simple, 2003 to discuss the possibility of a merger it
soon became clear that they shared
superb food, the same passion – delivering great food.
The joint venture would capitalise on their
and a great individual strengths: William Baxter’s
team entrepreneurial skills, having built two
successful niche catering companies,
would perfectly complement Alastair Storey’s
extensive business acumen and strong
financial record.
Food Service Caterer of the Year 2007
12 13
We focus on our people

Delivering a great service requires great Here, school and college leavers, trainee and
people – talented, highly-skilled individuals experienced Chefs are able to improve their
who really care about food. skills and gain academic qualifications.
The benefits are obvious: it ensures that our
So in 2007, in an initiative new to the food people are trained to our standards and gives
services industry, we signalled our commitment students the opportunity to learn in an exciting,
to training and development by establishing creative environment that generates real
the BaxterStorey Chef Academy in conjunction enthusiasm and commitment.
with Michelin-starred Chef, John Campbell.
We aim to be inspirational, to be the company that talented

youngsters, and established Chefs, aspire to join… …and we focus on food
We are passionate about the food we deliver. to source and buy all our fresh produce
Equally, our respect for the environment locally for our clients’ sites, enabling us to
demands that we do everything possible to select better quality, fresher food and
protect its resources. These commitments simultaneously reduce the distance the
form the core of our operating practices: produce has to travel.
We firmly believe that the values that made us the best

small company will be the same ones that make us the
best big company… caring passionately about our food,
our people and our clients.
We are Britain’s leading independent food like it. Being independent means we can
provider for business and industry, operating on offer our clients all the resources of a large
a truly national basis and employing several corporation whilst delivering a more
thousand people throughout the UK and Ireland. responsive, personal service which allows
Our client list is long and impressive. However, us to focus on the end product – great food.
we are still privately owned and that’s how we
14 15
16 17
DELIVERING GOOD VALUE

Measuring value isn’t easy.
But what we do know is
that our service works:
people enjoy using it and
they enjoy our food. It adds
something to their working
day. And, inherent in that,
is good value. You can't
taste it, but you can
certainly appreciate it.
18 19
WE
LOVE
THIS
BUSINESS
BETTER Building a business to be proud of

Our success has grown from a commitment
to re-assess and re-evaluate how the food
services industry operates. This approach
we attract and retain the best people,
improve relationships with clients and
suppliers and provide a better quality
AND
took us back to the drawing board but was product that also delivered better value?
crucial in helping us establish new initiatives The collective strengths of our board
that would deliver a better service: how could provided the answers.
Passion comes from the top. And because all our

Directors are from a food services background – they
DIFFERENT
each bring their own brand of creativity, commitment
and business insight to everything we do.
Board of Directors
Not just fresh food... Alastair Storey – Chief Executive

Alastair has the perfect blend of experience, financial acumen and
entrepreneurial spirit and has been a leading light in the food services
Matthew Thomas – Regional Managing Director
A US graduate, joins the board having spent the last ten years
working within the Business and Industry sector, predominantly
fresh thinking too industry for many years. Winner of the Catey Food Service Caterer of
the Year in 2007.
for Holroyd Howe.
Simon Esner – Sales Director

William Baxter – Deputy Chief Executive Simon joined BaxterStorey in 2000 and has been instrumental
William, previously co-founder of Baxter and Platts and BaxterSmith in the expansion of the company people recognise today.
is one of the great ambassadors for this industry. Winner of the He is without doubt one of the industry’s leaders in his field.
Catey Food Service Caterer of the Year in 1996.
Richard Flynn – Sales Director North
Noel Mahony – Managing Director Richard brings to the team a wealth of experience from the Retail
Noel has worked in senior positions for most of the big names in the Industry. Throughout his career, he has achieved a strong customer
food services industry, including Trust House Forte and more recently focus and a passion for quality service.
as Managing Director of Baxter and Platts.
Marc Bradley – Finance Director
John Bennett – Managing Director Having previously worked for a professional services firm
John's success has been built on developing strong client relationships. Marc brings experience gained across a variety of different industries
Previously Managing Director of Corporate Accounts for the Compass and financial transactions. Marc is a qualified chartered accountant
Group, John was awarded Cost Sector ‘Contract Caterer of the Year’ in 2003. and has spent the last few years working on international assignments
based across Europe.
Rick Holroyd – Managing Director
A recent addition to the board, Rick Holroyd is one of the joint founders Linda Halliday – HR and Training Director
of the hugely successful independent contract caterer Holroyd Howe, In 1985 Linda founded Halliday Catering Services, building the family
who have now joined forces with BaxterStorey. business into a multi-million pound operation that merged with
Wilson Storey in 2000. Linda was awarded the Catey Food Service
Jeremy Wood – Regional Managing Director Caterer of the Year in 2003.
A new addition to the board, strengthening our operations in the North
and Scotland. Jeremy’s past experience includes overseeing the G8
summit at Gleneagles and the opening of the new Scottish Parliament.
20 21
Different… Better…
because we buy fresh produce locally for each of our clients because our relationships with our suppliers are stronger
Buying locally makes for better quality- it’s as produce from the best local suppliers. It enables Because we know our suppliers well, we’re we respect their dedication and reward them
simple as that. We don’t buy and distribute us to talk to the people who produce the food, able to form strong, long-term working appropriately. They in turn, respect our
our fresh produce centrally because it would learn about its provenance and seasonality relationships with them. These relationships standards and work hard to meet them.
compromise quality. So, we literally get back and, most importantly, taste it for ourselves. are collaborative in every sense –
to grass roots and track down the best fresh
‘We went to visit Nathan De Rosalieux at the Cornwall
Fisheries Resource Centre who talked to us about fishing
Exceptional… styles and conservation. It was fantastic to see so much
because it’s not just good food, it’s the right food glistening, fresh fish all in one place. It really brought it
The food we deliver is fresh, creatively it’s vital that our menus reflect employees’ home to us – the need for careful management of our
prepared and beautifully presented – that’s a work patterns and cater for their specific fish stocks.’
given. But, it also has to be the sort of food our tastes. And of course, menus should be
customers really want to eat. Whether it’s exciting and innovative, acknowledging Rik Razza, Company Development Chef
snacks from our ‘Grab and Go’ or ‘Fine Dining’, global influences and changing trends.
22 23
24 25
‘Good service. It’s all about

striking the right balance:
understanding your
customers, gauging their
mood and giving them the
level of service they want.
You have to be sensitive
to the kind of day they’re
having – keep your
antenna finely tuned…’
Tony Brand, Director of Hospitality
26 27
28 29
WE
LOVE
THIS
BUSINESS
OUR The answer is ‘Yes’
CLIENTS
Our client retention rate is a very rewarding private sectors including finance, legal, media,
97%. They stay with us for one very simple manufacturing, telecommunications and retail.
reason: because we continue to deliver Underpinning our relationships with our
exceptional food and exceptional service. clients is a respect for their individuality and
There’s no magic formula – just a commitment an enthusiasm for investing time and energy
to continually exceeding expectations and in getting to know them. Only then can we
never saying ‘no’. We provide food services deliver a service that fully reflects their
LOVE US
to some of the UK’s largest companies, personality and caters specifically for their
covering a diverse range of public and individual needs.
Anticipating what our clients need

It’s not about us… We have a responsibility to provide our trends, changes in lifestyle and global
it’s all about them customers not just with good food but the
kind of food they actually enjoy eating.
influences so that we can assess their impact
on workplace eating habits and create menus
To do this it’s vital that we anticipate new that reflect these changes.
Good relationships are based on good communication.

Sitting down with the client from day one and listening...
listening carefully to what they want and developing a
real understanding of how their business operates.
There’s no shortcuts here; we put in the time and effort
it takes because it pays off – for everybody.
30 31
So… how do we eat today? The solution

In 2004 BaxterStorey commissioned a clients, with a whole new perspective on the It was clear from our survey that to help
Workplace Eating Habits survey – the first nation’s eating habits and most importantly, employees eat more healthily, better choices
catering company in the UK to commission a how we could accommodate them. and greater flexibility were needed, allowing
report of this kind. It provided us, and our staff to fit good nutritious meals and snacks
in and around their working day. Providing
the choice, variety and flexibility people need
What happens when we don’t eat breakfast? The resulting allows them to eat well, whenever they
drop in productivity costs England, Scotland and Wales an want. The results are obvious – happier
people who work more effectively.
estimated £8.1 billion or 46.5 working days per year. And that’s got to be good.
Lots of facts – and a few surprises

It appears that a staggering 17% of the nation’s At the same time, we are all much better
workforce struggle through the day without informed about our food choices and are
having eaten breakfast. Even more worryingly, becoming increasingly aware of the benefits
a further 8% of these weary souls don’t eat of a healthy diet. So what gets in the way of
lunch either. Research consistently reports that eating more sensibly? The increased pace
people who eat breakfast are more physically and demands of the average working day.
energetic, have better co-ordination levels and Longer hours and hectic schedules are
score up to 15% higher in memory tests than resulting in eating on the move and a
people who skip breakfast. greater reliance on snacks.
32 33
The beauty of seasonal food A healthy approach Labelling the facts

Working with British food that’s in season is Good food, great tasting Our customers deserve to know exactly
better in every way: it offers freshness, good what they are eating, so we provide detailed
nutritional quality, great taste and better food, healthy food. To us, nutritional information on all our take-out
value for money. We have a great wealth of products. We also subscribe to the Food
fantastic produce on our doorsteps so we’re
they’re the same thing. Standards Agency’s Traffic Light System
all for celebrating and enjoying it. If we don’t, We know our customers which labels fat, sugar and salt content.
some of our best British produce will simply Customers increasingly want to know the
disappear. The British countryside and its want to eat more healthily provenance of ingredients in our dishes, so
farmers and growers need our support and and we provide every comprehensive details are included in all
at BaxterStorey we’re more than happy our menu descriptions.
to give it. opportunity for them to
do that.
Healthy eating tips
Food that is eaten on the from our Chefs
move can be tasty and at
the same time, nutritious. Cook to maximise the good, minimise the bad:
That’s why we’ve created 1. Steam, chargrill and dry roast whenever
our own range of possible, don’t fry.
sandwiches, salads, snacks, 2. Use semi-skimmed milk, low fat crème
desserts and drinks so we can fraiche or yoghurt.
guarantee taste and goodness. 3. Use wholemeal breads, brown rice,
Look out for the logo. wheat flour and bran.
4. Use less salt and more fresh herbs
for seasoning.
5. Use vegetable oils and unsaturated fats.
Healthy eating roadshows 6. Enjoy cooking it – that’s good for you too.
Because we love food, we don’t take much

persuading to spread the word so we
regularly hold healthy eating demonstrations
at our clients’ premises. We encourage
clients to participate but if they’re not up to
preparing a few smoked haddock and leek
fishcakes, we’re happy to let them sit back
and watch! Demonstrations can last from
forty five minutes to two hours and can cover
specific topics such as:
- How to cook more healthily
- Foods for concentration
- Food and sport
- Understanding allergies and intolerances
34 35
36 37
CREATING SOMETHING NEW

We love a blank canvas,
an empty plate – they’re
opportunities to be more
creative. Whether it’s in
the ingredients we choose,
the way we cook a dish or
just the final touch that
elevates the good to the
fantastic...
38 39
WE
LOVE
THIS
BUSINESS
OUR
PEOPLE
What we ask of our people experience and academic qualifications and
exciting, creative environments where they
is that they aspire to be can develop their talents.
the best. We work hard to
We offer courses at every level from NVQs
find talented, exceptional to Catering Degrees, which are open to every
individuals who share our one of our employees. We ensure too that
whilst our people are becoming better
passion for good food qualified, they also possess the levels of
practical skills necessary to deliver the
and our commitment
quality of food and services we demand.
to delivering it.
When we find, train and nurture new talent,
When people demonstrate that level of they reward us with their commitment and
motivation we’re happy to invest in them. enthusiasm – and because they are bright,
We provide training and development ambitious and motivated, their ideas and
programmes where they can gain practical energy keep us moving forward.
40 41
By focusing on our people and what they do best, they

reward us by giving their best. We invest in our staff
because we are reliant on them for sourcing, cooking
and serving our food. When they do that well we can
all be proud of the service we deliver.
The BaxterStorey way A personal approach

We begin training new employees as soon as After successful inductions and three month’s
they walk through the door. On day one, all our experience, each employee is reviewed and
staff take part in our ‘Welcome to the Business provided with an individually tailored training
Introduction’. It’s an initiation in BaxterStorey programme and personal development plan.
culture – to our ethos, our history and our By this point we understand their strengths
operating philosophy. On a more practical and can help them improve their skills and
level we also introduce them to our health their personal goals.
and safety procedures and service standards.
For our Chefs and Managers, induction
courses last for four weeks and provide
comprehensive training in menu development Wake up and smell
and innovation, food presentation, service the coffee
standards and management techniques.
We have now opened our own Barista
Academy – the first of its kind in the industry.
Knowing how to make a great cup
People who like people of coffee is now an art form…and an art
we’re delighted to teach.
Fortunately anyone who takes up a career
in front of house is usually outgoing and
welcoming, but that’s not the only
requirement. We demand high levels of
customer care so it is essential that our
staff build good relationships with customers.
The four week induction course teaches
them how to listen, to anticipate needs
and build an ethos where the customer
comes first.
42 43
WE
LOVE
THIS
BUSINESS
CHEF
ACADEMY
The Academy is proving to be inspirational. The Academy represents a huge
Already producing talented and highly-skilled investment in training and development
young Chefs, including its first batch of and an acknowledgement that our success
graduates, the Academy now provides the is dependent on the skills of our Chefs and
most comprehensive Chef training kitchen staff. We can only be as good as
programme in the catering sector. they are, so the Academy is an investment
in their futures, and the company’s.
Founded in 2006 and inspired by Company
Development Chef Rik Razza, its aim was to
deliver a structured training programme that
offered both academic qualifications and Enthusiasm, passion, a
thorough technical training. Rik, along with
desire to please… that’s
his team of Development Chefs, are
committed to equipping today’s young Chefs what ends up on the plate
with the high-level skills and the long term
– you can taste it.
learning opportunities necessary to sustain
their catering careers.
44 45
Training and qualifications for everyone

The Academy offers training at five different Chef or Chef de Partie introducing them
levels allowing students of varying abilities to specific practical skills and kitchen
to progress towards the next stage of their management methods while they study
development, with courses ranging from the on day release for an NVQ qualification.
basic Chef’s Certificate throught to a BSc Higher up the kitchen hierarchy, Chefs with
[Hons] or Masters Degree in International five or more years’ experience can progress
Culinary Arts. to the Culinary Arts Diploma Course enabling
them to attend university on a day release
Level One for example, develops and basis specialising in kitchen, larder or pastry
evaluates a student’s abilities as a Commis skills or a combination of all three.
Learning about food… and the people who produce it

Opportunities to visit suppliers are scheduled in they work with. They visit the farms and the
to training programmes at every level enabling fisheries, the markets and auctions. Most
students to develop an in-depth knowledge of importantly, they handle the produce for
the seasonality and provenance of the produce themselves – smell the cheese, eat the apples.
The thought processes that go into the cooking of food

are just as important as the food itself. Good planning
and meticulous organisation are vital, so we train our
Chefs to cook creatively… and to think creatively.
46 47
‘At the Vineyard our food has to pack a wow factor but it’s not
about culinary ‘showing off’. It’s an ongoing commitment to
raising the bar which means we have to constantly focus on the
integrity of our ingredients. That’s what I teach the students –
get the best from your ingredients and the rest will follow.’
John Campbell, Executive Chef, The Vineyard at Stockcross
Cooking in a two Michelin Finding new talent

star kitchen – all in the
Because we love what we do, we are constantly
course of a working day searching for young talented people who share
our passion, and because they may not always
The culmination of the training programme is find their way to us, we go out and find them.
a week spent in the kitchens of the Vineyard
at Stockcross under the watchful eye of We have already built strong links with
Excecutive Chef John Campbell, now the schools, colleges and universities throughout
proud owner of two Michelin stars. the country arranging work placements and
work experience programmes. Our board
A daunting proposition perhaps for trainees but members have all re-established ties with
a unique opportunity to work in one of the best
their old universities and colleges and invite
organised kitchens in the country. Designed
students to come and spend time with us to
specifically for the Academy’s most promising
‘feel the heat’ in the kitchen.
talent, the week long course at the Vineyard
includes learning about sourcing, training in fish
and meat techniques, cooking tutorials and visits
to major European food markets. Under close
supervision, the trainees also work alongside the
Happy people happy
Vineyard’s own Chefs during service so they get to stay with us
to feel the full heat of a two Michelin star kitchen.
The Academy is already producing results.
Throughout the year, Chefs at all levels will visit
Staff turnover levels have already reduced by
the Vineyard for tutorials which cover topics
5% and it’s a figure that can only improve as
such as kitchen structure and financial
management and for question and answer the Academy continues to consolidate its
sessions with John Campbell. reputation. The Academy is proving to be
inspirational – not only for our students but
The partnership between John Campbell and for the catering industry as a whole.
BaxterStorey is now one of the longest running
restaurant Chef and caterer relationships in the
business and based on a shared belief: that
rigorous training and development are crucial
to the industry’s success and as John Campbell
says ‘If you train properly the first time round,
then you don’t have to do it again’.
48 49
WE
LOVE
THIS
BUSINESS
HOW The resources to help us do what we do best
WE
BaxterStorey, as the biggest privately-owned Our unique data collection system, ‘Evolution’
food services company in the UK, occupies a provides real-time information such as sales
unique position within the industry. volumes and purchasing levels, allowing us to
process data efficiently and cost-effectively
Its size affords us distinct advantages: small at each of our operations.
enough not to be constrained by corporate
concerns yet big enough to provide a robust Our infrastructure and resources are
DO IT
infrastructure and comprehensive resources. geared towards one goal – to constantly
maintain the quality of service in our cafés,
Our board has brought together a team of our delis, and our restaurants. The support
professionals each with their own area of we provide enables our staff to focus 100%
expertise – HR, Finance, IT, Health and Safety, [single-mindedly] on delivering good food
CSR and the Environment. Their departments and good service.
provide the expertise necessary to fully
Putting systems support our operating teams, allowing them
to concentrate on what matters most
in place – delivering our food services.
Our IT system allows staff, clients and

suppliers to communicate and access critical
business information quickly and efficiently.
Each of our clients’ operations has its own
secure extranet site where location specific
data can be viewed by clients and operating
managers. This provides senior management
with continuous access to information.
50 51
52 53
WE
LOVE
THIS
BUSINESS
BEING
GREEN
We have a huge respect for the produce we work
with and are committed to driving forward new
and innovative environmental schemes that will
help protect those resources.
Sustainability practices are therefore the food services industry. The Earth is good to
embedded at the core of our operating us and in return we are committed to putting
methods and our initiatives for waste back as much as we take out – and demand
management, carbon reduction and that our suppliers join us in our efforts.
sustainability currently lead the way in
54 55
Our industry inevitably makes heavy demands on food

and fuel resources, so initiating sustainability practices
was an urgent priority. To this end, BaxterStorey invited
Mike Hanson to join us as Head of Environmental
Management and we are currently the only company in
www.fairtrade.org.uk
our sector to have invested in a dedicated specialist
responsible for developing environmental management
schemes – for our business and those of our clients.
Leading the field in The UK’s first We offer Fairtrade products Signing up our suppliers…
green initiatives biodegradable bottle When we buy produce from suppliers in the
and clients
developing world such as tea and coffee, we
BaxterStorey was the first company in the We have recently launched Belu Mineral Water in BaxterStorey have also implemented initiatives
need to ensure they get a fair deal. That’s
world to implement and receive certification our sites. The bottles are made from corn and to help suppliers reduce their own packaging,
exactly what Fairtrade does – ensures fair
for the UKAS accredited BS8555 STEMS can be re-composted back into the soil in twelve setting them a reduction target of 20% over a
and stable prices to cover production costs
[Steps to Environmental Management] weeks which is roughly a million times faster than two-year period. And wherever practical, we
plus a premium for growers to invest in
monitored by BSI Management Systems. traditional plastics. Belu contributes 100% of its encourage all our clients to use recycled and
their business, their community or local
We were also the first contract caterer in the net profit to clean water projects and, working with biodegradable packaging to reduce resource
environmental schemes.
UK to achieve BS EN ISO 14001 accreditation. Water Aid, every bottle bought provides someone depletion and minimise energy consumption.
in India or Africa with clean water for one month.
Converting food We don’t waste waste A carbon neutral head office

waste to energy Wooden ‘plastic’ cutlery Through careful recycling of paper, cardboard,
Conservation starts at home – and after
and cornstarch cups cans and cartridges, we have reduced the
implementing in-house target reductions in
We are also the first UK food services company amount of waste going to landfill sites by 36%.
paper, fuel and waste materials, our Head Office
to trial food waste collection. The waste will be We don’t use plastic cutlery, we use coated Wherever possible we also install waste
in Reading has now been awarded Official
converted into renewable electricity and wooden cutlery made from wood from compactors at larger sites which reduce waste
Carbon Neutral status.
purchased by the national grid. sustainable forests. Our take-out coffee volume by up to 80%.
and tea containers are made from
cornstarch which biodegrades in six weeks
– better drink quickly.
Our vans run on cooking oil Our coffee grounds go back into the ground. Coffee
In the last year we have achieved a carbon
grounds are a great source of organic matter and are
emission reduction of 10.6 tonnes by converting chemical free. So, we offer them to our customers to
our refrigerating delivery vans to run on the
recycled cooking oil from our clients’ kitchens.
use as compost, saving 200 tonnes of waste that
would otherwise go to landfill.
56 57
FRESH SOURCING
THINKING GREAT LOCAL
PROTECTING PRODUCE
OUR SUPPORTING
RESOURCES BRITISH
SUPPLIERS
58 59

Baxter Storey Brochure

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Baxter Storey Brochure

Uploaded by

Copyright:

Available Formats

19849.0010 BS 165x220 60pp BROCHURE AW:19849.

0010 BS 165x220 64pp BROCHURE AW 13/11/08 15:45 Page 2

We know that good food

That’s why we demand

That’s our business,

FOOD WITH THOUGHT

‘On every level, whether it

Alastair Storey, CEO

‘I was seduced by restaurants

William Baxter, Deputy CEO

a book about our company

All about us.................................................. 12

ALL We don’t want to be the biggest,

ABOUT In 2004, Alastair Storey and William Baxter merged

When Alastair and William came together in

Food Service Caterer of the Year 2007

We focus on our people

We aim to be inspirational, to be the company that talented

We firmly believe that the values that made us the best

DELIVERING GOOD VALUE

BETTER Building a business to be proud of

Passion comes from the top. And because all our

Not just fresh food... Alastair Storey – Chief Executive

Simon Esner – Sales Director

‘Good service. It’s all about

Tony Brand, Director of Hospitality

OUR The answer is ‘Yes’

Anticipating what our clients need

Good relationships are based on good communication.

So… how do we eat today? The solution

Lots of facts – and a few surprises

The beauty of seasonal food A healthy approach Labelling the facts

Because we love food, we don’t take much

CREATING SOMETHING NEW

By focusing on our people and what they do best, they

The BaxterStorey way A personal approach

Training and qualifications for everyone

Learning about food… and the people who produce it

The thought processes that go into the cooking of food

Cooking in a two Michelin Finding new talent

HOW The resources to help us do what we do best

Our IT system allows staff, clients and

Our industry inevitably makes heavy demands on food

Converting food We don’t waste waste A carbon neutral head office

You might also like