SHOWCASE BaxterStorey
There are many strands to this Europe-wide contract caterer’s bow: in-house training, a Barista Academy and Michelin-starred mentors are just a few
F
rom high-street inspired food pop-ups, fresh and nutritious deli bars to live theatre
cooking, we love serving great food created from the best ingredients, made by talented and passionate people. We work in many exciting sectors across the UK, Ireland and Europe, including retail high street brands, universities, leading banks and sporting grounds. There is no end of career opportunities, such as kitchen management, sustainability, finance, supply chain, people development and more. We promote a flexible work-life balance and have more than 500 in-house training programmes to keep our people progressing and climbing the career ladder within hospitality. More than 500 students have graduated
from our Chef Academy and we mentor our chefs across all levels, from commis chef to chef de partie, through industry-standard apprenticeships. The Academy develops leadership techniques, culinary skills, creative thinking and nutrition knowledge. Not forgetting mentoring from Michelin-starred chef John Campbell at his restaurant The Woodspeen. We’re also obsessed with coffee. That’s why
we created an entire training space for our Barista Academy, to perfect making great coffee with top of the range coffee equipment. Not only is our coffee breaking boundaries in taste and quality, our baristas regularly compete in the highest tier of coffee specialists awards within the UK. We love to do things differently. With a passion for Goan-inspired cooking, our chef
Platini Mascheranhas created an Indian-inspired food pop-up, offering vibrant curries and street food snacks. We loved it so much, we rolled it out across the business, taking customers on a regional food tour of India. We take our responsibility to help look after
our planet seriously. Our Chef Academy team created Food Equilibrium (EQ), focused on creating dishes with increased plant-based proteins, making grains, pulses and legumes the stars of the plate. We need passionate foodies to help us deliver this new food culture, focused on responsibly sourced ingredients to make quality dishes that fuel our bodies properly. This year we also sponsored ‘Food: Bigger than the Plate’ at the V&A in London. This was an exciting exhibition that brought together the politics and pleasure of food, asking how the collective choices we make can lead to a more sustainable, yet delicious, food future. Most importantly, we love to have fun, hosting memorable parties and events for our clients and customers. From ‘Thirsty Thursday’ pop-ups and School of Wok masterclasses to guest appearances from grime artist Big Narstie, we’ve done it all! Want to be a part of the BaxterStorey family?
If you think you’ve got the right ingredients, we’d love to hear from you.
Contact Email
recruitment@baxterstorey.com, follow @baxterstorey, visit
www.baxterstorey.com or call 0118 935 6705
Case study
Charlotte Rouse, project manager “I joined the BaxterStorey Graduate scheme in 2013 and haven’t looked back since. As a project manager I oversee the mobilisation of new restaurants, from working with kitchen designers to selecting the cutlery and overseeing recruitment. The evening before a launch is always my favourite part, when you can look around, see what you have achieved as a team and have a well-deserved drink! “My work is so diverse. I’ve worked in big city banks and the head offices of fashion brands, but the focus is always on great food and people. I can see myself doing this for a while – I’ve found a niche that suits me and I get a lot of creative freedom. My advice is to throw yourself into your role – say yes to everything and absorb as much as you can.”
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