Our Promise
FAIR-TRADE
Within the hospitality industry there are a number of stakeholders who rely on the caterer to trade in an ethical and fair manner both in terms of our supply chain (in terms of labour or product) and our decision making processes and election of choices in purchasing, pricing and adding value for our customers.
OUR SUPPLY CHAIN PHILOSOPHY
We source our food and packaged products from reputable sources.
Where possible we will buy locally whilst ensuring that the overall cost of our products do not place us at a commercial disadvantage.
We buy at prices that give our suppliers a fair return whilst allowing us to give our customers fair value for money.
We purchase products in a way that is cognisant of the environmental impact our decision taking may have.
We have established a corporate citizen identity that enables our purchasing to benefit local communities.
We will not compromise on the quality of products to the detriment of the overall standards expected by our customers and demanded by ourselves.
We will encourage our suppliers to minimise waste and to use packaging made from renewable sources as long as food safety is not compromised.
We will source our staff from within a contained radius of their principal place of employment in order to reduce travel impact on them and on our overall price.
We will regularly subject our suppliers and ourselves to market testing to ensure competitiveness across the spectrum of the supply chain.
THE IMPACT OF DEFRA GUIDELINES ON OUR FAIR TRADE POLICY
The food industry in all of its sectors is an industry that has widespread impact on the environment and on supply chain strategies - both food and labour. It is therefore necessary to include within a Fair Trade Policy for a hospitality catering company specific reference to the purchasing, production and service delivery of high quality food/menus and service standards. These critical elements cannot be divorced from “Fair Trading” particularly with regard to sustainability, food miles, cost/price strategies, labour sourcing and fair pay.
GM FOOD
In the light of consumer concerns we avoid the use of Genetically Modified (GM) Foods and work closely with all our nominated suppliers to ensure that they avoid GM foods. We continue to closely monitor the scientific and consumer debate surrounding GM foods, as indeed we do with all food issues. Naturally we will continue to meet all UK and EC legislation and Codes of Practice.
LOCAL / UK SOURCING
Our policy is to take advantage of locally grown produce to maximise taste and support the UK farming industry as much as possible. As a result of this policy we are proud to declare that 80% of our fresh meat produce is from within the UK and 90% of our fresh seasonal produce is sourced from within the UK. We have a number of UK producers who supply fresh fruit and vegetables, meat and fish into our nominated distributors.
FARM ASSURED MEAT
Our aim is to supply all our UK sourced meat to Farm Assured standard. This ensures that animals are reared to independently audited standards of welfare and husbandry. In addition, all our meat processors are EU licensed; have HACCP and are supplied through our nominated suppliers.
USING SUSTAINABLE FISH STOCKS
Concern about the decline in fish stocks, across the world, has led us to supply a range of sustainable alternatives that have been sourced from fisheries meeting the Marine Stewardship Council Standard, i.e. from a sustainable and well-managed marine resource.
THE QUALITY OF OUR MANAGEMENT
Our Management Team are well trained and experienced in Corporate Hospitality and Special Events and all our staff pay special attention to our Clients’ requirements and their guests.
THE QUALITY OF OUR CHEFS
In our opinion the quality on the plate is reflected by the calibre of the Chefs that cook and prepare the food. With this in mind Seasoned Events has the largest brigade of WORLD MASTER CHEFS of any special event company, which continually achieve, such high standards that allow us to regularly cater for Royalty and visiting Heads of State. The World Master Chefs Society, evolved from the International Academy of Chefs founded in 1947. At the World Master Chefs Society, the main objectives are the Promotion of the Art and Science of Fine Cuisines, Creativity, Production, Education and promoting the interests and recognition of Master chefs and others within the culinary profession whilst actively supporting the high standards of culinary excellence in every field of food production.