Restaurant Associates UK

Ability is one of our colleague led networks at Restaurant Associates, created to champion team members with different abilities, raise awareness and help us build a more inclusive workplace where everyone can thrive. That is why we were delighted to host our first Ability evening, bringing colleagues together to learn, share experiences and explore how we can create a more inclusive workplace for everyone. The evening was a fantastic opportunity to learn more about neurodiversity, challenge common assumptions and discover practical ways we can better support colleagues with different abilities. We were proud to welcome our CEO, Matt Thomas, who opened the evening, followed by an insightful session exploring what neurodiversity means and how we can support colleagues. Our brilliant panel led by Harry Hyman brought different perspectives together, with Pàdraig Ahern, Co Chair of our Ability network, joined by Indiana Jack Kelley from West Lea School and Piper Holmes from FairShot . We also explored neurodiversity through simulations, looked at the principles of inclusive design with our Learning & Development Business Partner Gregor Staunton MSc, and heard more about our Social Partner Hub from Barry Rotherham . It was particularly inspiring to hear about our workplace programmes with West Lea and Fairshot, and how these partnerships are creating opportunities for new talent to join our business through internship programmes. Seeing interns progress into roles within Restaurant Associates is a brilliant example of how inclusion can translate into real opportunities and lasting careers. A huge thank you to Jade Isidro, Harry Hyman and everyone who helped make our first Ability evening such a positive and thought provoking experience. Inclusion isn't just about understanding difference. It’s about creating the opportunities, environments and support that enable everyone to thrive. #RestaurantAssociates #Ability #Inclusion #Neurodiversity #InclusiveWorkplace #Belonging #Hospitality #PeopleFirst

August marks Plant Milk Month, celebrating dairy-free alternatives and building up to World Plant Milk Day on 22nd August. That is why we are highlighting our "Have You Tried Oat?" campaign to guests and clients. Making the switch to plant-based options, like oat drink, can help reduce carbon emissions, water consumption and land use compared to dairy milk, making it a simple choice with a positive impact. Whether it is your morning coffee or an afternoon pick-me-up, oat is loved for its creamy, smooth texture and works beautifully in lattes, flat whites and cappuccinos. ☕ Research shows that dairy milk has a significantly higher environmental footprint than plant-based alternatives, generating more greenhouse gas emissions and requiring considerably more land and water to produce. So next time you are ordering a coffee, why not give oat a go? Small swaps can make a big difference. 🌍 Luxey Dayanandan RNutr, Vishnu Nelavagal, Daisy Henderson (ANutr), Jack O'Keefe #PlantMilkMonth #WorldPlantMilkDay #HaveYouTriedOat #SustainableChoices #PlantBased #CoffeeLovers #SmallChangesBigImpact

We are proud to champion businesses that combine outstanding craftsmanship with a commitment to people, communities and the planet. That's why our partnership with Masafina is one we value so highly. As a female-led business, Masafina shares our belief that great food should have a positive impact beyond the plate. Their commitment to sustainability, authentic culinary traditions and the use of regeneratively farmed ingredients aligns perfectly with our own approach to creating responsible, flavour-led food experiences. Inspired by the rich food culture of Mexico, Masafina works closely with communities and producers to celebrate traditional ingredients and techniques, delivering products that are both authentic and incredibly delicious. We are excited to feature Masafina within some of our latest menus, including dishes such as Masafina corn tortilla chips served with crushed broadbean dip and tomato salsa and other vibrant, ingredient-led offerings designed to bring bold flavours and memorable experiences to our guests. Partnerships like this are about more than great food. They are about supporting innovative suppliers, championing diversity in business, and creating a more sustainable food system for the future. #RestaurantAssociates #Partnerships #Sustainability #FemaleLedBusiness #ResponsibleSourcing #FoodInnovation #Hospitality #Masafina #RegenerativeAgriculture #CommunityImpact Adam Thomason Ian Human Luxey Dayanandan RNutr Anne (G) Atkinson Restaurant Associates Venues Ways to be Well

Our latest cohort of Collaborate apprentices, undertaking their Level 4 qualifications across Front and Back of House, recently stepped outside the classroom to visit Capability Graham’s farm in Shropshire. The visit gave our associates a fascinating insight into the care, time and expertise behind their Iberian pigs, and the importance of working with British producers who share our commitment to quality and responsible farming. They also saw a brilliant example of the circular economy in action. British rapeseed is grown without glyphosate, cold-pressed on the farm to produce high-quality oil, with the resulting rapeseed meal (a byproduct that is rich in protein) then used as part of the pigs’ feed. A simple but powerful example of turning what could be a waste stream into a valuable resource. For our apprentices, it was a chance to understand that great hospitality starts long before food reaches the plate — with provenance, people, farming, animal welfare and responsible sourcing. A huge thank you to the team at Capability Graham for sharing their knowledge and inspiring the next generation of hospitality talent. #RestaurantAssociates #Collaborate #Apprenticeships #Hospitality #BritishFarming #FoodProvenance #CircularEconomy #ResponsibleSourcing Jack O'Keefe Sue Thompson Stephanie Robertson DipWSET Adam Thomason HIT Training Apprenticeship Team - Compass Group UK and Ireland Luxey Dayanandan RNutr

The Courtesan au Chocolat Afternoon Tea experience is taking its final bow this week. 🍰✨ Inspired by the whimsical world of Wes Anderson and created to accompany the exhibition at the Design Museum, this limited-time afternoon tea has delighted guests with handcrafted sweet and savoury creations, each thoughtfully designed to capture the filmmaker's distinctive visual style. Originally extended due to popular demand, the experience now comes to a close at the end of this week, making this your last chance to enjoy this unique blend of creativity, storytelling and hospitality. If you haven't experienced it yet, now is the time to book your table. Find out more here: https://lnkd.in/eNVXphgc 🎬🎀 #DesignMuseum #WesAnderson #limitededition #afternoontea #uniquedining #foodiegram

We are incredibly proud to celebrate two of our apprentices who have been shortlisted as finalists at the Multicultural Apprenticeship Awards 2026. These awards recognise the talent and hard work within multicultural communities that is made possible with the contribution and support of employers and learning providers. With over 500 apprentices nominated and 180 shortlisted, this really is a remarkable achievement and a testament to the hard work of our apprentices, as well as the mentorship and encouragement given by their managers and teams. Congratulations to: 🌟 Cyril Pereira – Chef de Partie Level 3, Restaurant Associates Venues Finalist – Retail, Hospitality and Tourism 🌟 Aisha Joel – Commis Chef Level 2, Restaurant Associates UK Finalist – Intermediate Category Runner-up – Apprentice Chef of the Year Best of luck! We are rooting for you both! 👏 Jonathan Foot, Luke Ford, David Bryant, Steve Groves, Multicultural Apprenticeship & Skills Alliance

Last month we brought our Hospitality Forum to life, and we are still buzzing from the energy it created! ✨ In our fast-paced industry, innovation never stands still. New ideas, creations and concepts continue to raise the bar, helping us deliver exceptional experiences (with even more touches) that keep our guests amazed and coming back for more. A huge thank you once again to all our fantastic suppliers who supported us in the Supplier Village. Your knowledge and passion for your products really helped make the event such a success. Watch the highlights here 🎥😍 Hattingley Valley, Brindisa, Adam Thomason, Gavin Gooddy, Stephanie Robertson DipWSET, Sally Hillman #innovation #eventhighlights #hospitalityforum #eventsuccess #supplier #hattingleyvalley

Celebrating the end of the week with some exciting news! ✨ The launch of our new Service Academy in partnership with acclaimed sommelier and hospitality expert, David Galetti. 🍽️ 🍷 🥘 At Restaurant Associates, we believe exceptional hospitality is defined by the details guests remember. Our Service Academy has been created to help our teams build the technical expertise, confidence and attention to detail that set world-class service apart. As Stephanie Robertson DipWSET, Head of Experience explains: "David's passion for hospitality aligns perfectly with our commitment to creating memorable experiences. Together, we're investing in our people, giving them the opportunity to continually develop their skills and deliver service that consistently exceeds expectations." Sue Thompson, Laz Vagasi, Sally Hillman, Phil Clerkin #guestexperience #firstclass #hospitality #training #academy

It’s no secret that chocolate and coffee are the perfect pairing, whether in a cup or on a plate. ☕🍫 Understanding how chocolate develops from bean to cup is a masterclass in itself, and our team had the incredible opportunity to explore that journey with the premium brand, Island Chocolate. Zander Millar and Jonas Rosales Tejero guided us through a deep dive into cocoa, sharing the fundamentals of quality control and what makes exceptional chocolate. The immersive experience continued with hands-on cocoa grading and flavour profiling using the art of chocolate cupping. The creativity didn’t stop there. Armed with new techniques and ideas, our team then put their skills into practice, exploring innovative ways to craft indulgent chocolate drinks and elevate the guest experience. "This marks the beginning of our Spotlight Workshops, where we invite our supplier partners into our Learning Loft training centre to showcase the quality, versatility and potential of their products. By getting hands-on, through tasting, creating and experimenting in the moment, our teams gain practical knowledge and fresh inspiration that helps elevate our offering across the business. There’s simply no substitute for experiencing a product first-hand," added Hyoseon Kim, our Coffee Team Manager. A huge thank you to Island Chocolate for an inspiring morning of learning, creativity and, of course, plenty of chocolate. 🍫✨ Jack O'Keefe, Stephanie Robertson DipWSET, Dominic Campbell, Merlin Pyall #supplierpartnerships #masterclasses #barista #hotchocolate #ingredients #experiential

The results are in, and Restaurant Associates Group is delighted to be shortlisted in three categories at the upcoming Cateys Foodservice Awards. These nominations recognise the incredible individuals who go above and beyond every day, the commitment and expertise of our attentive front-of-house teams, and the innovative, people-focused training programmes that empower our associates to deliver outstanding hospitality. We cannot wait to be part of the celebrations in October. 🍾 #rapport #guestservices #recognition #congratulations Richard Herring, Dirk Talsma, Restaurant Associates Venues, Rapport Guest Services