At Mellors, we are passionate about supporting local farmers and producers who share our commitment to freshness and quality. One gem in our network of suppliers is Gore Hall Farm, near Southport. This farm is a family affair, run by seventh-generation farmers, brothers David and Richard Cropper, alongside their father, John. Together, they manage a huge 500 acres of fertile West Lancashire farmland.

Gore Hall Farm is a salad lover’s paradise, specialising in a variety of crisp, fresh lettuces (Iceberg, Romaine, Little Gem, and Flat Lettuce) and the most succulent, crunchy celery you’ve ever tasted! The Croppers’ meticulous care and attention to detail ensure top-notch produce every time.

The farming season at Gore Hall kicks off in November, when the Croppers nurture sapling plants through the winter months in preparation for planting in the following March. Protective fleeces shield the crops from frost, keeping them warm and toasty, ready to be served on Mellors plates across the North of England and the Midlands.

Typically, Gore Hall Farms produce goes from farm to fork within a speedy 48 hours (maximum). This helps lock in the freshness, quality, and nutrition – perfect for fuelling hungry minds! With over a whopping 20 million heads of fresh salad produced each year, Gore Hall Farm is an efficient operation. Each head of lettuce and celery is lovingly hand-picked by their dedicated team.

This year, growing conditions at Gore Hall, like many UK farms, have been challenging. Richard Cropper shares that prolonged periods of heavy rain have posed some challenges. While salad crops flourish in a typical British summer, extreme weather—whether too wet, dry, or hot—can disrupt the process.

Gore Hall takes sustainability seriously, actively taking part in numerous initiatives to protect their natural surroundings. They harvest their own water supply throughout the year, ensuring efficient and eco-friendly water usage. Around their fields, they plant a bumblebee-friendly flower mix, promoting biodiversity and supporting pollinators. The farm boasts various accreditations, including “Assured Produce” and an A-grade BRC Accreditation, reflecting their commitment to high standards.

Jonathan Thompson, Mellors Procurement Manager, says, “Partnering with Gore Hall Farm has been  great. Their commitment to quality and freshness is fantastic and their produce consistently meets our high standards. The Cropper family’s dedication to sustainable farming practices ensures that we can provide our customers with the best salads, straight from the fields to their plates. We truly value our partnership with such a reliable and passionate local supplier.”

Did you know?

• Lettuce is an excellent source of beta carotene (Vitamin A), essential for healthy skin, bones, and eyes.
• Celery belongs to the same family as carrots and parsley. Its benefits may include supporting heart health, aiding digestive function, suppressing inflammation, improving memory, and helping manage blood sugar levels.

Richard’s top tip for savouring these fresh salads? 

Serve them at room temperature to unlock the best flavours!

Lettuce raise a toast to the Cropper family for their unwavering commitment to quality and freshness on Mellors plates around the North of England & Midlands!

Mellors is thrilled to announce that we have reached an incredible milestone, raising £40,000 in support of Zoe’s Place. This achievement reflects our longstanding commitment to this children’s charity, which we have proudly supported since 2014, making us one of their longest-standing fundraising partners.

Over the past decade, the Mellors team has participated in a variety of fundraising initiatives to support Zoe’s Place. From challenging hikes up Scafell Pike to our Autumn Party and the popular Go Yellow Day, our efforts have been driven by a dedication to making a difference.

This £40,000 milestone is a testament to the collective effort and generosity of the Mellors team. The funds raised will go a long way in supporting the vital work of Zoe’s Place, providing essential hours of specialised care and support for babies and young children with life-limiting and life-threatening conditions.

Gina Earnshaw, Senior Corporate & Major Donor Fundraiser at Zoe’s Place, said, “This remarkable milestone from Mellors will have a huge impact on the children and families we care for. Their ongoing support has been invaluable in helping us continue our mission to provide comfort, care, and compassion during the most challenging times.”

Mark Lyons, Mellors Operations Manager & Charity Champion added, “I’m incredibly proud of Team Mellors for reaching this remarkable milestone. Supporting Zoe’s Place has been an immensely rewarding experience for all of us. We’re excited to continue this journey and look forward to raising even more for Zoe’s Place in the future.”

At Mellors, we are committed to making a positive impact in our local communities and look forward to continuing our partnership with Zoe’s Place and finding new ways to support their amazing work.

We’re thrilled to announce the launch of an exhilarating new video, encapsulating the very essence of Mellors in just a two-minute short film. From mouthwatering food to testimonials of our valued customers and dedicated staff, this video showcases our commitment to fueling the future with delicious and nutritious meals.  

Operating across the North of England, Mellors is synonymous for our quality service, fresh ingredients and meals lovingly created from scratch by our amazing teams. Our latest video serves as a testament to what sets us apart—the passion, innovation, and dedication to great food! We take pride in our ability to create amazing mealtime experiences that delight and nourish the mind and body.

The video delves into the vibrant culture of Mellors, showcasing our passionate approach to everything we undertake. It celebrates our amazing staff members, while offering a glimpse of the extraordinary food YOU serve on a daily basis.

We hope you enjoy it!

Mellors ensures that every child’s dietary and medical needs are catered to, no matter their medical or dietary requirements. With all of our suppliers based in the North of England, Mellors keeps it local, supporting community growers and locking in the nutrients for the freshest produce.

Danielle Watkins, Head of Nutrition and Food Development at Mellors, said:

“At Mellors, we continuously strive for the highest food and nutritional standards to fuel hungry minds across the North of England and the Midlands.”

“We’re passionate about supporting one another and learning as a collective network, which unifies our goal. This group has been a tremendous support and ensures we can continue to provide top-notch nutrition to children.”

This meeting highlighted the School Food Network’s zest for collaboration and innovation in school meal programs, reinforcing its mission to support the health and well-being of children across the UK.

On 11th July, Mellors Catering Services held the thrilling final round of the 2024 Mellors Golden Whisk competition at The Cheshire Cookery School in Altrincham. This annual event celebrates and recognises the talented chefs within Mellors, crowning one overall winner of the Golden Whisk Award.

Open to all 350 Mellors units across the North of England and Midlands, the competition encourages 2,000 staff members to take part and showcase their culinary skill. After an extensive shortlisting process featuring local and regional heats, five finalists were revealed to compete in a live cook-off against the clock.

This year’s fabulous finalists were Mounia Lounes from Laisterdyke Leadership Academy, Mark Renton from George Stephenson High School, Guillaume Jayet-Laraffe from Hungerhill High School, Julie Clarke from Holy Cross High School, and Marc Bennett  from Eden Girls’ Leadership Academy, Birmingham.

Sponsored by Unilever UK, the competition tasked entrants with creating a main course and dessert centered around the theme “From Past to Plate.” This theme highlights Mellors strong family values and celebrates recipes passed down through generations, evoking special memories and bringing people together.

The live final was judged by Danielle Watkins (Mellors Head of Nutrition & Food Development), Andy Walker (Mellors Operations Director), Anna Bamber (Mellors Marketing Manager), and Louise Tosh (Unilever). Danielle said, “Each year, our amazingly talented team steps it up another level. It’s truly been a fantastic competition from start to finish.”

The competition took taste buds on a global adventure, with recipes from Shropshire and France to Thailand, Northumberland, and Algeria!

The winner crowned was Mounia Lounes from Laisterdyke Leadership Academy, in Bradford. Mounia’s main dish was bourak, a traditional Arab pastry filled with spiced meat and encased in delicate pastry, a recipe handed down from her grandmother. This was paired with an authentic couscous and a selection of traditional Algerian sweet and spicy sauces. For dessert, Mounia served a Sweet Orange Moskotcho, a light and fluffy apricot sponge, another recipe passed down through generations in Algeria.

Mounia shared “It is a favourite of my family and friends, here and at home.” She added, “The experience has been absolutely wonderful, I still can’t believe I won! The Golden Whisk competition has taught me to never give up and keep striving to the end.

 “To potential entrants for next year my advice is to just go for it. Participating in this competition is a fantastic opportunity. If you have a passion for food, I highly recommend it.”

Mounia’s attention to detail and presentation was outstanding. She hopes to feature these dishes on the menu for the pupils and staff at Laisterdyke Leadership Academy following her success.

Hafeez Khan, Principal at Laisterdyke Leadership Academy, said:

“We are very proud of Mounia and her achievements. Her creativity and passion shines through in everything she does and this achievement is a testament to her hard work and the commitment she demonstrates daily to produce healthy, nutritious meals for our pupils.”

Congratulations to Mounia for being crowned the 2024 winner, to all the finalists—Mark Renton, Guillaume, Julie Clarke, and Marc Bennett—and to everyone who participated in the competition.

Take a look at our Golden Whisk Finalists 2024:    

The Golden Whisk countdown has begun!

With only one week left until our much-anticipated Golden Whisk competition, excitement is building. This year’s theme, “From Past to Plate,” has inspired our talented teams across the North of England to delve into their culinary heritage, resurrecting recipes that have been cherished for generations.

At Mellors Catering Services, family is at our core. As a family-focused and award-winning company established in 1840, we pride ourselves on the strong family values that permeate our culture.

Sponsored by Unilever, this cook-off promises to be a celebration of tradition, innovation, and culinary excellence.

Let’s meet the Mellors finalists who will be bringing these nostalgic dishes to life in our Live Cook-Off Finale!

Well done Team Mellors for this incredible achievement and continued support for Zoë’s Place Baby Hospice! Thank you to everyone who donated and supported us, it is greatly appreciated. 

We are thrilled to announce that Kevan Bell has been shortlisted for the LACA Regional School Chef of the Year (SCOTY) Awards, proudly representing the Yorkshire and Humberside regions. We caught up with Kevan to learn more about his journey and experiences.

How long have you worked with Mellors?

“I have been with Mellors for approximately 11 years in total. I also have experience as a Mobile Chef Manager.

I transferred to the Sheffield area and decided to settle at a single site. Throughout my career, I’ve worked in various sectors of catering, with the exception of hotels and hospitals, and I have genuinely enjoyed every bit of it.”

What inspired you to pursue a career in catering, particularly within the education sector?

” I ventured into school catering because of the appeal of having school holidays off, as my wife works in education. This allows us to spend more quality time together during the breaks.”

Why do you enjoy being part of the catering team?

“Meadowhead is a large site, accommodating approximately 2,000 students. I saw it as a significant challenge worth taking on, especially as the school hadn’t had a stable manager for quite some time.

Bringing stability and consistency to the catering service was important to me. I am fortunate to have a dedicated team committed to providing nutritious and delicious meals to the students.”

What inspired you to enter the School Chef of the Year?

“I was honoured to be recognised and encouraged by Mellors to participate in the competition. Their support and belief in my abilities motivated me to say “yes” to this opportunity. I’m glad they guided me in the right direction.

What inspired you to develop this menu for the School Chef of the Year competition?

“The menu I developed is inspired by a dish I regularly serve, which utilises leftover creamed potatoes from Roast Day. It’s essential to manage food costs effectively while still delivering exceptional meals for the students. Plus, this particular dish is very popular among the students. However, I can’t reveal too much about it just yet!”

As a Regional Finalist representing Yorkshire and Humberside, what does this recognition mean to you personally and professionally?

“I feel incredibly proud of this recognition. It means a lot to me personally, and professionally, it’s an honour to represent Mellors.”

How do you stay updated with the latest trends and innovations in catering?

“I usually keep an eye on cooking shows and adapt new trends and recipes for use in the school kitchen. Staying updated with the latest culinary trends through television helps me introduce new and exciting dishes that the students will enjoy.”

Can you share a memorable moment or achievement from your time as a catering manager?

“One of my most significant achievements has been increasing meal uptake, which I attribute to the improved quality of food and the diverse choices available to the students.”

What advice would you give to aspiring catering managers, especially those interested in working in the education sector?

“My advice to aspiring catering managers is to listen to your current manager and absorb all the knowledge they’re willing to share. Management isn’t as daunting as it might seem; always listen to your area manager, take on feedback, and don’t be afraid to ask for help when needed. There is plenty of support available if you seek it out.”

What would it mean to you if you won the School Chef of the Year?

“As I am nearing the end of my catering career, winning the School Chef of the Year would be the culmination of all the hard work and dedication I’ve put in over the years. It would be a fitting and rewarding conclusion to my career.”

Mellors are very proud of Kevan and wish him the best of luck in the SCOTY Awards!

Tony Trainor, CEO of Mellors, said

“I’m thrilled that we had two strong finalists in the running at the Contract Catering Awards 2024”.

“At Mellors, we are passionate about food and are dedicated to providing flexible and personalised catering offerings for our customers. Our staff exemplify professionalism, and I couldn’t be prouder of the talent across Mellors. This recognition is a testament to their unwavering hard work and commitment.”

As Mellors continues to innovate and excel in the contract catering industry our presence at the Contract Catering Awards 2024 serves as a shining example of our ongoing commitment to food excellence and fueling the future with Mellors meals.

Throughout the day, delegates participated in sessions covering various topics such as effective communication through Grapevine, performance improvement tactics,  cost-cutting strategies in food procurement, and well-being initiatives for team members. 

Each session incorporated sporty-themed activities, such as overcoming hurdles and challenges in daily tasks, maintaining communication chains in a relay, addressing conflicts, and hitting bullseye for better cost management tactics.

A Grapevine help-desk was available in The Link to provide guidance and top tips to encourage more users to utilise this communication platform, available to all 2,000 Mellors staff to benefit from. 

The day concluded with prizes being awarded, followed by some overall learnings and reflections from the day. Well done to the winning teams!

It was fantastic to have so many of our brilliant Mellors team together under one roof and we look forward to welcoming future attendees in 2025!

Check out these pic’s below and why not share your own? Don’t forget to tag in friends and colleagues in too!

Mellors Catering recently took centre stage at two prestigious events for Kaplan International Language College, showcasing their culinary expertise and international flair. As the college’s trusted catering partner, Mellors went above and beyond to create menus that captured the diverse spirit of Kaplan’s student body and staff.

Official Opening: A Global Tapas Adventure

The festivities kicked off with the official opening of Kaplan International College. Guests were treated to a cornucopia of canapés, each one a delicious passport stamp to a different corner of the world. From the delicate artistry of Katsu Sushi Rolls to the hearty indulgence of Cheeseburger Sliders with Chef Dan’s secret sauce, every bite was a celebration of cultural fusion. And who could resist a playful twist on a British classic like Harissa Fish and Chips? By the time the ribbon was cut, Mellors had successfully transported everyone on a whirlwind culinary journey.

Kaplan Award Ceremony: Buffet Delights with a Difference

The Kaplan Award Ceremony brought together delegates from across the country and beyond to celebrate the college’s achievements. Mellors marked the occasion with welcome drinks and a buffet selection that was anything but ordinary. The New Yorker sandwich, (an American classic you won’t…forget about it!) and Bahn Mi (a Vietnamese staple, crunchy & fiery) were just a taste of the diverse offerings.

But the real showstoppers were the three additional tables unveiled AFTER the main speeches. 

The Grazing Table, overflowing with falafel, crudités, baba ganoush, and labneh, was a pick and mix paradise. The Nacho Table, a fiesta of tortilla chips, chilli con carne, and all the fixings, provided a fun, hands on experience. And who could resist the Dessert Table, a decadent display of  Victoria Sandwiches, Spiced Carrot Cake, and Basque Cheesecake (to name a few). With so much choice and flavour on display, the only question left was: “Did you save room?”

Mellors even catered to guests with allergies and intolerances with a dedicated “Alt Corner” on each buffet table, ensuring everyone could enjoy the culinary celebration. By the end of the evening, the Mellors team were met with smiles and satisfied sighs – a testament to their ability to tantalize taste buds and create lasting memories.

But don’t take our word for it…

Jenny Pelling, Kaplan Financial Director of Apprenticeship

“TOO delicious! So delicious I’m going to have to walk to Lime Street (train station) to walk some of it off – it was fantastic, really enjoyed it, thank you.”

Caroline Woolff, Director of Recruitment and CSR, Kaplan

“I’ve been sampling some of the vegan nachos spread which is absolutely amazing. And I honestly think, I’m seriously considering turning vegan. I didn’t think vegan food could taste anywhere near this good. Every mouthful is really tasty. Flavours are perfectly blended. You’ll find me here (at the Alt. Nacho table) for a little while”

Ian Horne, IT Security & Operations Director at Kaplan International

“This has been a fantastic spread. As good as anything I’ve seen in our other Locations (London etc). I’m coeliac too and it was a nice graze for a gluten free guy. You’ve been great!”

Adam Williams, Kaplan Project Manager

“The food was absolutely wonderful – a wide selection. I had some of the nachos, i had some cake, and some chicken, not in that order. Absolutely delicious! Going back for seconds now!”

The Mellors team at Kaplan International Language College proved that food is more than just sustenance – it’s a vibrant journey across cultures, a conversation starter, and a way to bring people together. 

The world is your plate – explore it, one delicious bite at a time!