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‘For the love of food’ defines the company’s new food philosophy, rooted in a field-to-fork tradition that champions sustainability, local sourcing and creativity in every dish. The Angel Hill Food Co serves education, healthcare and business & industry markets.

This rebrand brings together Angel Hill Food Co’s specialist catering offers under one name, serving sectors through a clear, tiered service approach – Essential, Enhanced and Elevated – designed to reflect the level of service, choice and experience each environment requires.

Each concept brings fresh, bold flavours from around the world into workplace restaurants, campuses and healthcare settings, creating variety and momentum through menus that evolve over time.

From Southeast Asian street-food inspiration with The Night Markets, to the Goodness brand, designed around gut, heart and brain health, these concepts deliver nutrient-dense, flavour-forward food that balances indulgence with wellbeing – supporting energy, focus and recovery throughout the day.

Angel Hill Food Co has long championed its Big Carbon Kickout initiative, replacing heavy meat-based dishes with carbon-friendly plant alternatives without compromising on flavour. To date, this has saved 108,562 kg of carbon, the equivalent of driving 276,462 miles in a petrol-powered car.

Henry Watts, managing director at Angel Hill Food Co, said: “This relaunch is more than a new look – It’s a reaffirmation of what drives us every day: our love of food. It’s about honouring the craft of our chefs, celebrating local producers, and creating experiences that bring people together.

“From our sustainability commitments to our investment in innovation and talent, this next chapter sets a new standard for what great workplace dining can be – food that tastes good, does good, and makes a real difference.”

Technology will also play a central role in shaping the brand’s next chapter. The new Angel Hill Food Co. app, a pre-ordering service, helps manage demand, minimise food waste, and deliver speedy service for busy teams.

The business also remains deeply committed to developing and investing in its people. Its Culinary Classroom continues to nurture the next generation of chefs, boasting decorated alumni such as 2024 SCOTY Jenny Brown, Matt Chapman, 2025 LACA Grab ‘N’ Go winner Andre Alto, and, most recently, Shannon Talbot-Bennet, who claimed the 2025 StrEAT Food Chef of the Year award.

To find out more, please visit: www.angelhillfood.co.