We are thrilled to spotlight Daniel Waistell, our Head of Food for South East. Daniel's collab with The Café Project, a charity-led café that supports people with learning disabilities with employment, truly shows his commitment to making a positive impact beyond the kitchen.

Rob Mitchell, manager at Winchester Cathedral's cafe, chats with Stir it up Magazine about the vital role cafés play in our communities ☕️🍰🍽️

Dive in to discover the latest trends shaping these beloved local hangouts 👉 shorturl.at/prxN7

#cafeculture #Winchester #foodtrends

Check out the deliciousness that went down when Bettina Campolucci Bordi took over the restaurant at Wellcome Genome Campus 🍽️

Inspired by the BeansisHow campaign, her recipes were a hit with customers! 🫘😍

#BeansisHow #obsessedaboutfood

We're cheering on our team members as they start their @springboard_uk trek!
They will be completing a 13-day 100K trek through Cambodia and also support the sustainability of a Cambodian community through an Eco Bungalow Construction project, leaving a positive footprint behind.

Shoutout to our incredible account director, Tabs who's been shortlisted for Manager of the Year at this year's #Cateys - the biggest awards of their kind in the hospitality industry! 🌟🥳

thecaterer.com/news/cateys-20… The Caterer

Rising to the occasion! 🍞

Relief chef, Denise chatted to Contract Catering Magazine about how we are obsessed with all things bakery! From kneading innovation into every loaf to mixing up flavours with our regional food heroes, we're all about baking a difference 👉 shorturl.at/hlIR5

The team at Said Business School put on a fantastic event on Saturday night for the Oxford Guild of Chefs.

The night was a huge success and the team have raised the sky-high standard for future feasts! You can read more about the incredible evening here: baxterstorey.com/news/a-culinar…

With the #marathon season running our way, we caught up with our teammates to get the scoop on how to fuel your body for an intense cardio-filled journey!

baxterstorey.com/news/top-tips-…

Our team at Goldsmiths, University of London have been shortlisted for the Cafe Concept Award at this year's udineawards!

A testament to the team's hard work and creativity in providing a food offer that not only tastes good but does good 👏🥳

shorturl.at/clovF

Scotland's regional culinary lead, stuart aitken chatted to East Lothian Courier about how QueenMargaretUni are teaming up with regional food heroes, connecting with the community and embracing the #farmtofork experience.

Read the full article here 👇

We're up to some pretty awesome stuff behind the scenes at our Beverage Academy, where knowledge meets innovation, and passion fuels mastery.🙌

We're on the hunt for those who love coffee, delight the senses, and dare to push boundaries.☕

Could you be one of our next BEVISTAS?

We'd like to say a big thank you to BaxterStorey for coming to volunteer at our Didcot warehouse to help us redistribute surplus food, including half a tonne of carrots! Thanks again and we look forward to seeing you again soon.

#corporatevolunteers #ThankYou #foodpoverty

Congratulations to our awesome chefs Charlie and Simon for being shortlisted for the Craft Guild of Chefs Contract Catering Chef Award! 🌟

#CGCAwards

We're all about staying ahead of the game! 🚀

Purchasing manager, Stuart Johnson spoke to Foodservice Equipment Journal (FEJ) about how we're using data-driven insights to revolutionise #purchasing in the #foodserviceindustry .

foodserviceequipmentjournal.com/baxterstorey-b…

A triumphant #throwback to Bettina Campolucci Bordi's supper club foodie feast, hosted by Boathouse 4!

Guests were delighted by Bettina and the team with fresh, succulent & seasonal dishes to tantalise the tastebuds.

Get cracking and try head chef Adam's homemade scotch egg this #Easter !🐰

Adam's egg-ceptionally tasting scotch eggs, made with black pudding, along with sage and onion stuffing are a yolky delight that will be sure to crack a smile with Easter treat connoisseurs... 🥚🥚

Did you know hospitality offers bags of opportunities for career progression?🌟

Megan started as one of our hospitality management apprentices and is now leading a team at ASOS!

Start your journey and be part of our growing squad of taste-makers!

#FuelYourIndividuality

Thrilled to be nominated for the Employee Benefits Awards for the ‘Best Benefits to support Diversity, Equity and Inclusion’ category!

We have big ambitions to be recognised for having the most #inclusiveculture in #hospitality , so we're delighted to see our work recognised 💛

Looking to turn up the heat this #Easter with a spicy twist?🌶️

Chef Steven's cheese and chorizo hot cross buns with chilli glaze are too hot not to share!

Visit our bio link to save this recipe…and give those buns a little kick!

#Easter Recipes #FuelYourIndividuality

Our talented chef partner Kirk Haworth stunned judges on the final of Great British Menu with his Olympian inspired dessert, creating this for the #TeamGB banquet in Paris.

Kirk gives us the scoop on what competing in the iconic Great British Menu is all about! (link in bio)