Fooditude

03/06/2026

Last week, we brought the vibrant flavours of Vietnam to our locations with Bun Cho, our street food pop-up inspired by the buzz of Vietnamese markets.

Meaning ‘market noodles’ in Vietnamese, Bun Cho celebrated fresh, flavour-packed dishes, with Hanoi’s iconic Bun Cha taking centre stage on the menu, juicy pork meatballs, fresh herbs and noodles. We can’t wait to serve this one up again!

02/06/2026

27/05/2026

Soft, fluffy bao buns filled with sticky five-spice tofu and topped with vibrant herbs - fresh, flavour-packed, and made for days like this.

☀️ Best enjoyed up on a rooftop in this week’s heatwave!

22/05/2026

Happy Biodiversity Day 🌿

Today, we’re reflecting on our recent partnership with .co, where we donated 100 lunches to support their Wild Cities pilgrimage across London.

The 7-mile walk brought people together to help grow pollinator corridors across the capital while learning about the vital role biodiversity plays in our everyday lives. Along the way we shared stories, songs, reflections and a wholesome picnic. This project was a meaningful way to slow down and reconnect with the nature around us.

At Fooditude, we know our responsibility is more than just cooking tasty food. It’s about the ingredients we source, the suppliers we partner with and the menus we design all have an impact. That’s why supporting organisations like Earthed is so important. By helping people build a deeper connection with nature, they inspire the awareness and action needed to protect it.

14/05/2026

Part two of our Fooditude: From the Kitchen series is here

This time, Chef Roman takes us behind the scenes as he prepares a beautifully slow-cooked Persian lamb shoulder, sharing the techniques and flavours that bring the dish to life.

Paired with a vibrant Lebanese slaw and a rich buttermilk tahini dressing. It’s the perfect balance of fresh, rich, quality tastes your workplace dining experience longs for.

Stay tuned for more chef-led inspiration from the Fooditude kitchen

13/05/2026

For Mental Health Awareness Week, we explored the connection between the food we eat and how we feel - highlighting the close relationship between food and mood.

As part of our Function Food concept, our Development Chef Michael created a menu of functional, customisable dishes designed to fuel, nourish, and educate our client communities. Through a combination of salads, proteins and ferments, each ingredient was selected for its nutritional benefits and its potential to support energy, focus and overall wellbeing.

Highlights from the day’s menu included:

- Spinach, celery and apple juice - A blend rich in antioxidants, vitamin C and phytonutrients, helping to support stable energy levels and mental clarity.

- Kimchi chopped salad - Packed with probiotics and prebiotic fibre to support gut health, which plays an important role in mood and cognitive function.

- Curried soy eggs - Providing protein and choline to support neurotransmitter function, alongside soy isoflavones for balanced energy and serotonin support.

Our Function food concept reflects Fooditude’s commitment to workplace wellbeing, encouraging people to make more conscious food choices that support both body and mind.

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05/05/2026

Happy Cinco de Mayo 🎉

In celebration of the occasion, we served up a vibrant Mexican-inspired feast full of bold, feel-good flavours designed to bring a wholesome fiesta to the table.

Featuring:
- Lamb barbacoa
- Mushroom, jackfruit and tofu birria
- Sugary churros

…and plenty more

With summer just around the corner, what better way to get into the spirit than bringing those party vibes to your workplace early? Stay tuned for more seasonal menus we’ve got coming your way this May.

21/04/2026

Ahead of Earth Day tomorrow, our Development Chef Michael turned food surplus into something hands-on and seriously delicious.
 
At one of our client sites, he hosted a protein ball workshop, showing how leftover fruit and vegetable pulp from juicing can be transformed into nutrient-packed snacks instead of going to waste. Blending the leftover pulp with oat flour, whey, pea and pumpkin seed protein, plus seeds, nuts and mixed fruits, together with golden and maple syrup teams created a high-fibre, high-protein snack.
 
It’s a simple idea with a big impact. Bringing people together and showing how small changes in everyday kitchens can help reduce waste.

10/04/2026

Spring is here! And with it comes a fresh wave of the very best produce to celebrate.

We asked our Director of Food, Matt Byne, to share some of his favourite ingredients this time of year. Here are a few highlights of his standout ingredients and recommended pairings.

“Wild garlic is also abundant, adding a fresh, punchy element to pesto’s, oils and salads.
Wild sea trout is also in season, which pairs nicely with the fore mentioned spring vegetables, as well as purple sprouting broccoli, thinly sliced and dressed with fresh lemon and really good Extra Virgin olive oil. Using produce at its peak makes a real difference, both in flavour and in keeping menus fresh and relevant.”

We love bringing the best of the season to the plate, keeping our menus fresh, relevant and rooted in seasonal produce sourced from local British suppliers.

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