Tom Ellison

Tom Ellison

Reading catering operation wins top title

18th July 2011, 10:21am

CH&Co, the independent catering group, has awarded its Unit of the Year 2011 (chef-managed site) to Steria at Thames Valley Park in Reading, run by CH&Co's niche staff catering brand, Charlton House.

Chef manager, Tom Ellison, from Stone Street in Reading, accepted the award on behalf of his team of eight who look after the catering needs of 450 people on site. 

Earlier this year, Charlton house retained a group deal with Steria across six sites and were awarded a seventh contract on top.     

Ellison and his team received an engraved cup, a certificate, £1,000 spending money and a bottle of champagne for their outstanding levels of food and service. 

Commenting on the award, Ellison said: "It is great to get this team recognition for everything we have worked for and continue to work for.  With the current financial climate, my team and I are very happy to share the prize money as a 'well done' bonus!"


Related Articles:

Words Maria Bracken 0 comments

Have your say!

To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@costsectorcatering.co.uk.

Name



Email



Leave blank

Comment (max 800 characters)



Latest News

Tillery Valley secures catering contract to deliver meals to Black Country hospitals

Prepared foods manufacturer Tillery Vall… More…

24th May 2012, 9:20am

University of Derby lecturer wins Summer Turkey Recipe Challenge

Robert Stordy, lecturer of University of… More…

24th May 2012, 8:54am

benugo at the Natural History Museum awarded Two Star SRA Rating

The Natural History Museum has become th… More…

24th May 2012, 8:38am

Alison Gann has been crowned School Chef of the Year 2012

Alison Gann from Chartwells has been vot… More…

23rd May 2012, 5:23pm

Click here to subscribe to the Cost Sector RSS Feed

RSS Feed Subscribe

SUBSCRIBE NOW