In this special end-of-year episode of Food Service Matters, host Patrick McDermott, CEO of DigiTally, is joined by an exceptional group of food service leaders to reflect on the year that was — and to look ahead to the year to come.

Across this conversation, guests share:

- The moments and insights that defined 2025

- What surprised them most over the past year

- How AI and technology are starting to influence food service operations

- Their predictions for 2026 and beyond

Featuring voices from across catering, nutrition, consultancy, and hospitality, this episode brings together leaders who are shaping the future of food service through curiosity, innovation, and practical experience.

If you’re involved in food service — whether in schools, workplaces, hospitality or contract catering — this episode offers perspective, reflection, and a forward-looking view of where the industry is heading.

Season 3, Episode 9 — “Food, Artistry & People: Inside Dinner Ladies with Emily Plunket”.

In this episode, Patrick speaks with Emily Plunket, Executive Chef and Co-Founder of Dinner Ladies, a London-based catering and events company where food, artistry, and people come together to create unforgettable experiences.

Emily shares the story of how she and co-founder Lily Cai met at university, moved to Shanghai, and were inspired by its bold flavours, energy, and creativity — unknowingly planting the seed for Dinner Ladies. Back in the UK, their supper clubs became the foundation of a company now known for turning events into experiences.

Together, they discuss:

• Personalisation in hospitality – why listening and tailoring matters more than ever.

• Sustainability and community – from seasonal menus to The Sharing Plates initiative with The Felix Project and Street Kitchens.

• Empowering people – building a workplace where staff are heard, trusted, and supported.

• The future of hospitality education – showing young people that food service can be both creative and fulfilling.

Dinner Ladies shows what happens when creativity, purpose, and people come together around the table.

Listen now and don’t forget to subscribe for more.

Season 3, Episode 8 – Scott Morley on Food Education, Care, and Culture at Holroyd Howe

This week on Food Service Matters, Patrick McDermott is joined by Scott Morley, Managing Director at Holroyd Howe — a company dedicated to serving fresh, nutritious food to independent schools across the UK.

Scott’s career journey — from chef to MD — is built on a simple ethos: food education and care. In this episode, he shares candid insights into how Holroyd Howe is shaping the future of school catering:

• Why every meal is cooked from scratch using local, British ingredients

• How apprenticeships and clear career pathways give young chefs opportunities to grow — nationally and internationally

• Why listening to pupils’ evolving tastes, from high street trends to sports nutrition, is central to engagement

• How allergen management and sustainability have become non-negotiable in schools

• And why mindful dining starts with one rule: “Take what you want, eat what you take”

It’s a grounded, practical, and inspiring conversation from a leader who has grown with the business — and continues to champion its mission of care.

🎧 Tune in now for lessons in leadership, food culture, and the future of school dining.

Season 3, Episode 7 – People First: Blain Shepherd on Culture, Tech and Transparency at Thomas Franks.

This week on Food Service Matters, host Patrick McDermott sits down with Blain Shepherd, UK Managing Director at Thomas Franks Ltd — an independent caterer known for its client-first culture and commitment to chef creativity.

Blain shares a candid look at how Thomas Franks is evolving, from onboarding school leavers to building personal development plans that empower team growth at every level.

In this episode, Blain and Patrick discuss:

• The impact of Project Unity on financial transparency and client relationships

• How investing in young talent builds long-term strength

• What freedom really means for chefs — and why it matters

• The role of tech in simplifying processes and saving time

• Why culture and trust still sit at the heart of good food service

It’s a grounded, thoughtful conversation from someone who’s grown up in the business and is helping shape its future.

Tune in for lessons in leadership, transparency, and nurturing people in food service.

Season 3, Episode 6 – Built to Flex: Thomas & Tate on Culture, Tech and Doing Things Differently

This week on Food Service Matters, host Patrick McDermott is joined by Thomas Pass and Sam Tate, the dynamic duo behind Thomas & Tate — one of the UK’s most agile and values-driven contract catering businesses.

Known for their distinctive strengths — Tom in sales and client growth, Sam in culinary operations — the two share how their yin-and-yang leadership model drives innovation, clarity, and culture.

In this wide-ranging conversation, they explore:

• Why they rejected off-the-shelf systems in favour of custom-built tech

• How real-time data drives smarter buying decisions and reduces food waste
• What radical candour means in practice — and why it works
• Why getting access to new business remains their #1 challenge
• And how they’ve built a Top 10 Employer by investing in people and purpose

Thomas & Tate aren’t just growing a company — they’re rethinking what great food service looks like from the inside out.

Tune in for an honest, energising episode full of takeaways for anyone building a modern food service brand.

Season 3, Episode 5 of Food Service Matters.

This week on Food Service Matters, Patrick McDermott is joined by award-winning nutritionist and author Christine Bailey, trustee of the Institute for Optimum Nutrition and two-time Catey Award winner.

Christine shares timely and powerful insights into the state of nutrition across the UK — from the worrying prevalence of ultra-processed foods (UPFs) to income-linked dietary disparities, and the nutritional shortcomings of school snacks despite standard-compliant lunches.

With data-backed reflections and practical recommendations, she explores:

• Why 64% of school meals contain UPFs

• How sugary snacks undermine school nutrition goals

• The power of community-driven menu design in schools

• The untapped margin opportunity in reducing food waste

• And how personalisation and listening to the eater can shape the future of workplace catering

Christine also identifies the top three challenges food service leaders face today: balancing cost and nutritional quality, reducing food waste, and embedding sustainability for people and planet.

Tune in for a wide-ranging and insightful conversation that every food service operator should hear.

In Season 3, Episode 5 of Food Service Matters, Patrick McDermott sits down with Gina Camfield, Head of ESG at Aramark UK and Global Offshore, to discuss how environmental, social, and governance (ESG) initiatives can drive meaningful change across the food service industry.

Drawing from her background in nutrition and sustainability, Gina offers a behind-the-scenes look at how Aramark’s "Be Well. Do Well." framework is helping embed ESG into every level of operations—from menu design to frontline team engagement.

In this episode, they explore:

• How ESG strategy is rolled out through site-level training and engagement

• The power of data and AI in enhancing personalisation and ESG reporting

• Ways to reduce emissions through menu design, including insights from WWF’s 50 Future Foods

• The importance of making ESG accessible to frontline teams so they can speak confidently to clients and customers

Whether you're just starting your ESG journey or looking to strengthen your strategy, this episode offers practical insights and real-world examples to help food service professionals drive impact, compliance, and culture.

Subscribe now and don’t miss what’s next on Food Service Matters.

In Season 3, Episode 4 of Food Service Matters, Patrick McDermott sits down with Tracey Fairclough, Managing Director of TAF Catering Consultancy, to unpack the major forces shaping the food service industry in 2025 and beyond.

Drawing on her TAF Talks report, where she surveys over 50 business leaders annually, Tracey shares the five key factors driving growth in the sector:

• Health & wellness

• Flexibility

• Personalisation

• Digital technology

• Sustainability

They explore how businesses can use data and AI to deliver personalised experiences, why food can play a key role in encouraging employees back into the office, and how to support clients through technology adoption with empathy and expertise.

Plus, Tracey breaks down the top three challenges for the industry today:

• Rising costs

• Labour shortages

• Shifting customer expectations

It’s a thought-provoking episode filled with practical ideas, strategic insights, and inspiration for food service professionals at every level.

Subscribe now and don’t miss what’s next.

In Episode 3 of Food Service Matters Season 3, host Patrick McDermott sits down with Ed Walker, Founder of Fika, to explore how a food service business with purpose can drive real change in the industry.

With a strong commitment to sustainability, ethical sourcing, and community support, Ed shares how he built Fika and Bloom Coffee Academy to challenge traditional supplier models and create a positive impact for customers, employees, and disadvantaged communities.

In this episode, they discuss:

• Supplier selection – Ensuring every product has a story that aligns with company values.
• Trusted support networks – The power of mentors and like-minded individuals in business success.
• Social impact through Bloom Coffee Academy - Creating employment opportunities and training programs.
• Starting a business – Ed’s best advice for entrepreneurs entering food service.

This is a must-listen for anyone passionate about food service, sustainability, and building a business with impact.

Subscribe now and don’t miss the next episode!

In Episode 2 of Food Service Matters Season 3, host Patrick McDermott sits down with Katy Thompson, Managing Director of PINCH, to explore how a small company with big ideas is making waves in the food service industry.

Katy founded PINCH in 2022 at a pivotal moment in her life, demonstrating resilience and a relentless passion for food and hospitality. In this episode, she shares her approach to tailoring food offerings to client needs, creating meaningful career progression for staff, and adapting to evolving ESG expectations.

They also discuss some of the biggest challenges currently facing the sector, including rising costs, supply chain disruptions, and labour shortages.

Food Service Matters is a podcast exploring the challenges and opportunities shaping the food service industry today.

Subscribe now and stay tuned for the next episode.