Founded in 1998, Blue Apple has evolved from a small business into a nationwide company with over 70 contracts and a one-star accreditation from the Times Best Companies to Work.
Founders Ruston Toms and Brian Allanson, both qualified chefs who had worked for the ‘big boys’ of the industry, wanted to create a workplace catering business to be proud of. Now over 20 years on both Ruston and Brian can safely say “we’ve done just that.”
A proudly independent contract caterer, we run a diverse range of contracts for our clients in businesses throughout the country, from London to Cheshire. We are small enough for you to make an impact and feel like part of the family, yet large enough for you to take advantage of the many development opportunities and benefits on offer.
We cater for all types of workplaces with a diverse range of unique clients, so we know that a ‘one size fits all’ approach just doesn’t cut the mustard!
With this in mind, we work closely with our clients to bring a bespoke and versatile solution that best fits their needs. Our aim is always the same; to go the extra mile, to do things just right and deliver freshly made food with a smile.
We live and breathe passion, integrity, pride and sustainability in the way we approach our food offering, as well as how we lead our teams. Our team members are the best people to describe our business, so here’s what they have to say:
Endang — Chef Manager
Our star baker, Endang, has been with us for 12 years and has progressed from being a deli-bar supervisor to running one of our largest units at a high-profile client. She describes her career with us below.
“I was trained by Blue Apple to become a chef, having taught myself before working for the company. My first job was running a deli bar with just one team member working with me and I now run a busy, innovative unit with 8 team members. I became a second chef and then a Chef Manager at a small unit and I was supported with on the job training, attending a nutrition chef course and coaching and mentoring from my Operations Manager. Blue Apple gives me the freedom to create my own menus, which is one of the reasons I love working here. My passion is creating new flavours and trying out new menus to wow our customers. I can also show off my baking skills with cakes for events!
Blue Apple believes in producing high quality food and supporting and developing its teams. Without the training I have been given, I would not be doing the role I love today.”
Kellie — Operations Manager
One of our Operations Managers, Kellie, has worked with us for 12 years. Kellie has enjoyed every minute of her career with Blue Apple and describes it below.
“I started working for Blue Apple 12 years ago as a food service assistant, and about a year into my career I was promoted to Unit Manager. Blue Apple has a knack of spotting and encouraging potential in people and helping them to see how they can make a career in hospitality. After successfully managing my unit I was promoted to Operations Support Manager, with fabulous mentoring by the Operations Manager and external coaching, I soon became an Operations Manager and I now manage 14 sites and have an Operations Support Manager of my own to mentor.
What I love most about Blue Apple is the family feel, the fact nobody is just a number, and how well they support and develop people who want to progress further in their career. I feel they truly care about their people. I have had some great development over the years with 1-2-1 coaching, external training courses and mentoring.”
Alex — Unit Manager
Alex has been cooking since he was 14 and has a background in Michelin starred restaurants. We were very excited that he decided to bring his high-end skills to our contract catering environment. Here’s his story…
“I worked my way up to become an Executive Chef of a pub company in the Midlands, having cooked in high-end hotels and restaurants for most of my working life. I decided that I wanted to make a move into contract catering, partly to get a better work-life balance but also to take on a new and different challenge. The environment is a completely different one compared to working in a restaurant. My Unit Manager at the time offered me a Sous Chef role and I now understand that this was a great way of getting into this environment. The site I run is a new, state of the art facility and we get the chance to prepare creative and beautifully presented food to our customers and at events. It took 9 months for me to progress from Sous Chef to running the unit and my Unit Manager has trained and supported me every step of the way. My role is very varied, focusing on leading the team, pricing, sourcing products, building relationships with our customers and training the team.
Blue Apple has a small company feel with big ambitions. We are always challenged to do better and to produce even better food. I have a lot of support from my Operations Manager and we get regular visits from the senior managers. I like the ambition and the drive to keep improving.”
Sarah — Assistant Manager
We are proud of Sarah and her achievements on her Level 3 Hospitality Supervision Apprenticeship.
Sarah is Assistant Manager at one of our largest sites in Bedfordshire. Having signed up for an apprenticeship, Sarah is learning as she is working and has recently progressed into her new assistant manager role.
She’s passionate about sustainability and with the support of her mentor and her Unit Manager, she presented her thoughts on improving waste management in a 30-minute presentation to the senior managers within the business.
Her hard work is paying off as in 2018 as she was given the day-to-day responsibility for one of our prestigious clients, working alongside our Campus Manager. A fantastic story for this high potential team member who joined Blue Apple as a General Assistant.