Cateys 2026: Public Sector Caterer Award – Olive Dining

Caterer Olive Dining impressed the Cateys judges with its commitment to increasing free school meal uptake, particularly in communities where access to nutritious meals can have a transformative impact on pupils’ health and academic performance.

The company, which was founded in 2012 by Stephanie Spratt and Chris Whitter, has increased free school meal participation over the past two years from an average of 63% prior to contract takeover to 87%, enabling 68,225 additional students to benefit from high-quality school meals.

The company achieved this through strong engagement with both pupils and parents through initiatives such as school gate tastings, cookery clubs, live dining room surveys and focus groups to ensure school communities understand the nutritional value and quality of the meals on offer.

The caterer also transformed dining environments to create a welcoming and enjoyable experience. In primary schools, pupils are greeted by daily ‘taster tables’ showcasing menu options, and dining halls are laid with tablecloths, water jugs, plants and cutlery buckets to create a restaurant-style atmosphere. Secondary school dining halls have vibrant food counters, salad bars, deli fridges and street food-inspired dishes designed in response to student feedback.

Menus are culturally inclusive and nutritionally balanced, reflecting the diverse communities Olive Dining serves while meeting strict school food standards. The executive chef team works closely with onsite staff to develop dishes that reflect pupil preferences while maintaining nutritional integrity.

All these efforts have resulted in increased school meal participation from a typical average of around 60% to 80%-90% in secondary schools and 90%-95% in primary schools.

Although school catering contracts impose fixed pricing and minimal inflationary increases, Olive Dining has successfully maintained service quality while achieving strong 70% financial growth over the past two years. Innovation is central to its success. The chef development team regularly explores London’s vibrant street food markets to identify new food trends and culinary inspiration, which are translated into globally inspired menus and displays that resonate with younger audiences.

The company has also implemented practical innovations to address rising food costs. When inflation on fresh ingredients reached 8%, Olive Dining introduced a three-tier tariff to support families with varying levels of disposable income while protecting meal quality. Menu engineering has also enabled complimentary breakfast options, such as porridge and fruit in some schools, helping ensure pupils start the day with a nutritious meal.

The company also demonstrates strong sustainability credentials. Through operational improvements and education initiatives, Olive Dining has achieved a 15% reduction in food waste, while sourcing ingredients from local suppliers and reducing reliance on single-use plastics.

Commercial success coupled with community outreach means this family-run business is setting a new benchmark for education catering in the UK.

What the judges said

“This is an operator that goes above and beyond just providing school meals, embracing the community it is working within. It brings food alive for pupils, encouraging them to try new dishes with school gate tastings.” Alison Shedlock

“Olive Dining is a business that puts children’s welfare at the heart of its work. Its child-centred approach makes food a fun part of the learning experience, embracing the needs of children and families in the schools they serve.” Sarah Wren

The shortlist

• ESS
• Gill Heath, Caterplus
• Julian Fris, Neller Davies
• Olive Dining
• Sodexo, HMP Northumberland

The judges

• Neel Radia, National Association of Care Catering
• Alison Shedlock, the University of Manchester
• Philip Shelley, NHS England
• Sarah Wren, Hertfordshire Independent Living Service
• Wayne Wright, Bidfood