Missing Ingredients wins three-year Alfa Laval contract… and other food service news

Missing Ingredients wins Alfa Laval deal and extends insurance group contract
Missing Ingredients has won a three-year catering deal at machine engineering group Alfa Laval in Camberley, Surrey. The contract, which will see three Missing Ingredients staff cater for up to 150 Alfa employees, will turn over about £120,000 per year and was formerly run in-house.

Missing Ingredients has extended its contract at four sites of insurance group Cardif Pinnacle Insurance in Borehamwood, Hertfordshire, for three years. The deal, which will turn over £300,000 per year, will see 10 Missing Ingredients staff cater for 700 employees.

Pfizer in Cork signs Sodexho Ireland
Sodexho Ireland has won a three-year catering contract at pharmaceutical company Pfizer in Cork. The deal, which will turn over €400,000 (£274,000) per year, will see nine Sodexho staff work across the site. The deal was previously run by Aramark.

Blue Apple adds two contracts to its books Independent caterer Blue Apple has won a two-year deal at IHS Technical Indexes, a technical reference manual publisher, at its office in Bracknell, Berkshire. The deal, which will turn over £150,000 per year, will see four Blue Apple staff cater for up to 330 IHS employees at the new-build site.

Blue Apple has also won a one-year rolling contract at satellite supplier Surrey Satellite Technology in Guildford, Surrey. The deal, which will turn over £150,000 per year, will see four Blue Apple staff cater for up to 210 client employees at the new-build site.

Eurest wins gold medal Compass Group business and industry division Eurest has won a gold medal from the Royal Society for the Prevention of Accidents

Compass chief exec wins All-Clad Award
Kevin Schofield, executive chef for Compass Group fine-dining division Restaurant Associates, has won the All-Clad Award for outstanding academic performance from Thames Valley University. He received his prize for his work on a three-year BSc in International Culinary Arts.

By Tom Bill

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