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FoodSpace chefs source food locally

7 September 2017 | Deborah Shrewsbury

Apleona has launched a division to deliver a holistic food service experience to customers across the UK and Ireland.


FoodSpace focuses on providing high-quality contemporary food services underpinned by sustainable practices, either as a standalone caterer or as part of an integrated facilities management model.


Pauline Cox, director of FoodSpace, brings 20 years of experience working with both Sodexo and Compass Group to the FoodSpace brand.


She said: “The vision for FoodSpace is of being very best food service company known for its great food and service, while remaining committed to socially responsible practices having minimal negative impact on the environment, community, or economy.


“Our culture is one where our chefs create food that is alive with great flavour and nutrition. We prepare from scratch, using authentic ingredients, while our team has a genuine passion for local and seasonal produce.”


FoodSpace aims to cultivate good relationships with local growers and producers, seeking out suppliers in the areas local to its cafés and restaurants who share beliefs in quality fresh produce and ethical, sustainable practices. To assist in this process, FoodSpace has already developed a relationship with the Sustainable Restaurant Association (SRA).


Cox added: “We believe in supporting the communities local to our locations by promoting real food and backing the farmers, growers and producers who we believe are doing the right thing. We source locally because we know that provenance and local produce is not only important to us, but also to our clients and customers.”


The FoodSpace ‘50-mile Menu’ feature is a unique dish made from the freshest ingredients that FoodSpace chefs can buy on the day, from within 50 miles of their kitchen. Chefs are also asked to create their menus drawing on their personal experiences as inspiration, telling the provenance story through their food.


To ensure consistency of delivery across all existing and future sites, all FoodSpace chefs are selected by executive chef Conor Spacey.


And, said Cox, levels of service are as important as the food. “The front-of-house team takes great pride in playing a huge role in the experience of our customers. It’s not just about the food on the plate, but importantly about how and in which way it’s delivered that makes the real difference.”