Institutional Catering
Hospitals, schools, universities, government bodies and charitable programmes.
Institutional catering carries obligations the commercial sector does not. Portions are specified rather than judged, dietary requirements are clinical rather than preferential, and procurement runs through a tender with documentation to match. Our healthy meals department prepares balanced meals with controlled portions and nutrition, including options aligned to approved dietary guidelines.
What we deliver
- Balanced meals
- Portion control
- Therapeutic diets
- School meals
- Dietitian support
- Long-term contracts
- Tender compliance
Meal formats
- Breakfast
- Lunch
- Dinner
- Snacks
- Special diets
How a contract runs
The same nine steps, whether it is one delegation dinner or a full Hajj season.
- 01
Requirement
Headcount, dates, location, meal pattern and any dietary or cultural requirements.
- 02
Planning
Production schedule, staffing, procurement and delivery windows mapped to your programme.
- 03
Menu
Menus built for the group, reviewed with you and standardised into recipes and costings.
- 04
Production
Batch production in segregated zones, on schedule and to specification.
- 05
Quality control
Checks through the line, with temperature control and records kept at each stage.
- 06
Packaging
Hot, chilled or packed formats chosen for the distribution plan and holding time.
- 07
Delivery
Temperature-controlled transport to hotels, camps, sites or venues.
- 08
Distribution
On-site service or handover to your team, coordinated with your schedule.
- 09
Feedback
Review against the plan, with corrections carried into the next cycle.
Quality and food safety
Where a diet is specified clinically, it is treated as a specification and not a preference. Portions are standardised, recipes documented, and records kept at a level that stands up to an audit.
QualityLogistics
Delivery is scheduled around the institution's day — ward rounds, class times, shift changes — and formats are chosen so meals hold safely for the gap between delivery and service.
FacilitiesQuestions buyers ask
Yes. Send the tender or BOQ through the procurement page and we will respond against the specification as written.
We prepare meal options aligned to approved dietary guidelines, including diabetes and hypertension options and high-protein or low-carbohydrate meals. Clinical sign-off remains with your dietitian, and we will work to their specification.
Where it has been established for a menu item, yes. We will not publish a nutrition figure we have not calculated.
Yes. Contact us and we will arrange it.
Send us your requirement
Headcount, dates and location are enough to start. We will come back with a costed proposal.