Awards for food innovation
Our Development Chefs are continually looking for ways to make the diet of elderly or vulnerable people healthier and more enjoyable. Their work has been recognised by a number of awards, including the ones below.
- Food And Drink Federation Award for Innovation 2013
apetito were recognised, amongst strong competition, for their innovative work around the development of our texture-modified range of meals created specifically for those who suffer with difficulties chewing and swallowing (dysphagia).
- National Business Awards Innovation Award 2012 for our CarteChoix Range
In winning this award, CarteChoix, our pioneering restaurant-inspired plated meals system for hospitals was praised by judges for its "unmitigated focus on providing a quality service to patients with dignity."
- Cost Sector Catering Chef Award 2012 for our Texture Modified Food Range
Our Head Development Chef Phil Rimmer won a hotly contested industry award for his work in developing our range of texture-modified foods. This range makes a real difference in quality of life for people who have difficulty swallowing.
- Craft Guild of Chefs Award 2010 for our Texture Modified Range
Craft Guild Of Chefs Awards are coveted in professional kitchens throughout the UK. Head Development Chef Phil Rimmer won for his work on texture modified food for people with dysphagia or other swallowing difficulties. This range combines great taste, nutritional value and attractive presentation.