The Support Managers have been out and about in recent months as they visited suppliers for part of their team meetings. The Northern team visited Birtwistle’s Butchers; the Midlands team spent the day learning about chicken with Love Joe’s; and our Southern team went along to Vegetarian Express. At Olive, we value the partnerships we … Support team development days
Olive is proud to be Nationally recognised once again. E2E, in association with The Independent, proudly unveiled the E2E Female 100 track, a definitive index recognising the exceptional achievements of the 100 fastest-growing female-led or founded businesses in the United Kingdom, based on their remarkable growth rates over the past three years. Olive’s Co-Founder, Sally-Ann … Sally-Ann Bradley recognised in the E2E Female 100 track in association with The Independent
Olive’s Food Innovation Team have hit the ground running in 2025 with new food concepts all set to reach our customers in the coming months. Our head office team have been fortunate to be the taste testers for this food innovation. The first round showcased a selection of the new Signature Sandwich range which rolls … Olive Chefs deliver food innovation for 2025
Olive is proud to be recognised as one of the UK’s best employers after some 20,000 employees were surveyed by the Financial Times and Statista for the inaugural edition of their annual list. As the highest-ranking Contract Caterer within the list, it is recognition that truly mirrors the importance Olive places on its People as … Olive recognised in UK’s Best Employers 2025: interactive ranking by The Financial Times
We’ve hit the ground running in 2025 with a visit to our butcher, Birtwistle. Birtwistle Catering Butchers have had four generations of family within the business, giving them over 100 years’ experience in the meat and farming industry. Their mission to continuously provide first class quality products with an excellent standard of service, shares many … Meat the Butcher
Olive’s annual Christmas Workshops showcased an array of festive treats again this year. The Food Innovation Chefs worked hard to deliver four days of fun and food. Attended by Olive Team Members, the goal of each day is to inspire and spread innovation for December’s food offer within our sites. Kicking off with breakfast, Rob … It’s beginning to look like an Olive Christmas
November sees Olive celebrate its 20th year, and what better way to mark the occasion than going back to the place it all began, Eaton Production in Worksop. Co-Founders, Sally-Ann, Damon and Andrew spent the day serving employees at Eaton a celebratory lunch to say a big thank you for being contract number one. The … Olive celebrates 20 year milestone
During the summer Olive’s Food Innovation Team created a “Mediterranean fusion” feast of food. Featured as part of the “Van” street food pop up, we saw rich earthy flavours from Greece fused with the vibrant influences of Spain. The concept was created and developed as a collaboration by Chef’s Pedro Vega Fuentes, originally from Spain … Summer Mediterranean fusion
The Food Innovation team recently spent time with our fish supplier in Brixham, Devon. The visit included an evening view of the trawler boats coming in to the harbour and loading wagons full of fresh catch followed by a morning session to see how that catch is processed. The team watched as an array of … Catch of the Day
Olive is delighted to have received the THREE STAR FOOD MADE GOOD SUSTAINABILITY AWARD by the Sustainable Restaurant Association. The SRA, led by its President, Raymond Blanc OBE, looks to accelerate a sustainable future for the hospitality industry. To gain accreditation, the SRA assessed key areas within Olive that impact sustainability under Sourcing, Society and Environment. … Olive awarded ‘Three Star Food Made Good Sustainability Award’
