Fooditude Chefs Win the Tilda Chef Team of the Year Award 2026

This year, our incredible chef duo, Elizabeth Mackenzie and Michael Broad, won the 2026 Best in Class award for the Tilda Chef Team of the Year competition, run in association with the Craft Guild of Chefs as part of the International Salon Culinaire at HRC. The focus this year was the power of performance on the plate and creating new dishes that treat food as fuel, medicine and inspiration. 

Seven teams from across the UK made up the competition. Their task was to create a two-course meal using Tilda rice as the star ingredient. Each team had to use their creativity, expertise and nutritional know-how to create a menu that was not only functional but also full of flavour and depth. Here’s what our winners cooked up.

To showcase the versatility of Tilda rice, the first course featured crispy Tilda basmati rice tostada with trout ceviche, followed by a sweet serving of coconut Tilda rice arancini with caramelised pineapple and passionfruit cream. The Fooditude team impressed the judges with their absolute commitment to the brief, merging the world of bold, complex flavours with the practicality of performance-focused nutrition.

 “We wanted to make sure the dishes really fit the brief, combining performance-focused nutrition with bold, fresh flavours” - Michael Broad & Elizabeth Mackenzie 

From The Competition Kitchen To Your Office

Winning the Best in Class medal is a fantastic achievement for Elizabeth and Michael, but it also reflects the approach we bring to Fooditude every day. The creativity, care and attention to detail that went into these competition dishes are the same qualities we bring to the menus we create for workplaces across London and beyond.

For our teams, great office catering is about more than serving food at scale. It’s about creating food that people genuinely want to eat, bringing teams together and making mealtimes a positive part of the working day. That means putting our chefs, ingredients and service at the heart of what we do.

Here’s how we bring that approach to life.

The Fooditude Catering Brief

At Fooditude, we are continuously looking to improve and evolve the contract catering brief. Many caterers seem to approach office catering as volume over craft, prioritising cooking enough in the most cost-efficient way to tick boxes. Fooditude actively works to disprove this approach. Office managers want to provide a food offering that not only feeds their staff, but fosters a shared experience of team bonding, promotes healthy eating habits, fuels the day’s work and is inclusive of their diverse team. Volume over craft doesn’t achieve this; Fooditude does. Here’s how.

Chef-led, Seasonal Menus

Fooditude’s chefs cook from scratch using fresh, quality ingredients, keeping seasonality at the heart of the menu. Dishes are shaped by creativity, nutrition and emerging food trends, as well as the variety you would expect from a restaurant rather than a repetitive contract catering menu.

Central Production Kitchen

Instead of expecting our clients to provide a full kitchen operation, at Fooditude, we do the heavy lifting at our central production kitchen in South Bermondsey. It gives our chefs the space, equipment and flexibility to cook fresh food at scale.

Delivered-In Model

We have spent more than 20 years refining our delivered-in model. Food is prepared centrally, transported in Fooditude’s vans and delivered directly to your workplace. Keeping it all within Fooditude means that our team has full control over the journey from kitchen to canteen, so your team lunch arrives fresh and on time.

360-Service

The food is only one part of the Fooditude experience. Our Front of House teams take care of everything from set-up to service and clean-up. Our wider team works in the background to ensure delivery logistics and day-to-day account management are also taken care of.

Responsible Sourcing

Food is only as good as its source. At Fooditude, we build seasonality and responsible sourcing into our approach to catering. Working with quality suppliers and British-grown produce wherever possible is a big part of reducing our impact on the planet.

Operations Managers

Behind every good service is a team making sure everything works. We provide our clients with dedicated operations managers as a direct point of contact. This helps us adapt menus, headcounts and services to suit your team.

Feed Your Team Happy