Our Story

Our inception

Oliver and Edward Hall

allmanhall’s story began back in 2006when over a family meal at home in Wiltshire, father and son first envisioned the premise of allmanhall. That father and son were Edward Hall and Oliver Hall, both of whom are still very much involved in the business today and have gone on to become our Chair and Managing Directorrespectively. allmanhall was scoped and launched from the family garden shed – with one clear purpose; to inspire improvement in catering and foodservice. This initial mission has shaped allmanhall into the team, company, and support service that it is today.

Oliver and Edward Hall
allmanhall's-story-laura-and-jo-smiling

Growth mindset – inspiring improvement!

allmanhall's-story-laura-and-jo-smiling

In 2007, we signed our first client, St Paul’s Girls’ School, who are still with us today! By 2011, team growth saw us move to new office, The Old Malthouse, which would remain our base for the next 10 years! In this year we also hit £5 million turnover for the first time, and expanded our services to include food service consultancy and dietetic expertise. This added value is still a key part of our provision. For more details of the foodservice consultancy support we provide, click here.

This period of growth also allowed us to expand our focus even more, to our clients’ communities as well as the local community. We were able to further develop our team’s skills and expertise, encouraging a growth mindset and investing even more heavily in our workforce, whilst prioritising their well-being and welfare. Our dedication to delivering for our clients is reflected in 99% retention. On average our clients have been with us for 7 years or more and 20% have been with us over 10 years! Our commitment to our team is also award-winning and is reflected in the Gold Investors in People status and in the longstanding service of our employees. Many have now reached their 5th and 10th work anniversaries and a couple have even celebrated 15 years here!

During this time, we began to focus more on our corporate  social responsibility and in 2013, we began supporting Jamie’s Farm… A charity crucial to the rehabilitation of youth in need, equipping them to thrive.

Encouraging and empowering everyone to make a positive difference.

Sharing and celebrating success

We celebrated a decade of allmanhall in 2016, having grown from a father-son team to a growing company of 34 people! During this period, we were looking after over 100 clients, inspiring movement across sectors including education, care, business & industry, leisure and contract catering. In 2017 we won the Wiltshire Business of the Year for Customer and Staff Care. We have also helped our clients win a number of awards and accreditations.

Our development of The Pass in 2018 allowed clients to access resources, reports, updates and information in one place, easing the daytoday management of their operations and the sharing of knowledge and insightsSimilarly, 2019 saw the conception of our quarterly e-magazine, Foodsight, as another additional resource for our clients.

We believe in a collaborative, partnership approach. You can read more about that here.

Responding to a changing world

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The pandemic instigated a torrent of changes across the education, care and catering sectors, forcing people to rethink the way they operated and to reflect on their needs. These changes required us to be adaptive and flexible at such an uncertain time. Our support was unwavering, resulting in awards for Customer Service Excellence and Best Food Procurement Specialists in 2021. We have since won Best Food Procurement Specialists a further 2 times, in 2022 and 2023.

We were delighted with the build of our new office – a barn conversion to call home as we returned from working from home! This has become a place to collaborate, belong and inspire each other to share ideas and knowledge to deliver improvements for clients.

allmanhall's-story-refurbished-barn-office

We also moved our focus and mission even more towards one of the importance of sustainability in food supply. In 2023, we had our Science-Based Target Initiative verified and our pledge to lower emissions has been published on the SBTI website. We are officially signed up and committed to net zero! And we have also been accepted onto the UN Global Compact. Our quest for responsible and sustainable food supply is well underway. We’re working in exclusive partnership with Foodsteps to support clients carry our recipe carbon-impact assessments and we’re educating and promoting hero dishes.

A golden year for allmanhall!

Now a team of around 45 people, we were delighted to be awarded Investors in People Gold and Ecovadis Gold in 2023.

This was a great testament to our team’s hard work in making allmanhall a better place to work as well as of course hitting the requirements needed for Ecovadis…

IIP TEAM
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Adding value – sustainable value!

Since 2022, we’ve been hosting networking and knowledge sharing events – Caterers’ Forums. Before that we created and hosted ‘Think Outside The Bowl’ days. These are always so well received by clients that we will be doing more in the future! We host clients at Billingsgate for the Chef Experience events, in partnership with Robot Coupe. We’re also supporting the NACC, as premier partners, MATPN and the ISBA to deliver webinars, exhibitions, workshops, seminars and more.

As mentioned, these last few years have also seen us embed our commitment to reducing emissions and influencing more sustainable supply chains. We’re working in partnership with EcoVadis, Greenly, Science Based Targets, UN Global Compact, Wildfarmed, Devil’s Kitchen, ProVeg, Foodsteps, Bidfood, Notpla, Rubies in the Rubble, Redefine Meat and of course with all our suppliers and clients.

We’re on a mission to ensure good food shouldn’t cost the earth and know that collaboration is the only way to make this happen.

Our eMagazine market report publication, Foodsight continues to be very well received and we’re widely approached for expert comment on everything to do with responsible and sustainable food supply, catering cost savings and quality improvement.

The Bath Half 

To carry on a golden year in style, many of the allmanhall team took on the Bath Half Marathon to raise money for Jamie’s Farm.

“As well as being able to fundraise together for such a great cause, we got so much from taking apart… The lunch runs with people we don’t always work with that closely alongside, the group chat about how our training plans were going… It was such a brilliant event to be part of!”

– Jo Hall, allmanhall Director

allmanhall team bath half

Our Nutrition for Life interview

The British Nutrition Foundation Annual Conference, held in London, included the launch of the new ITN news-style programme, Nutrition for Life, for which allmanhall were interviewed by Louise Minchin. Our Procurement & Sustainability Director, Mike Meek, and Development Manager & Nutritionist, Rachael Venditti RNutr. were interviewed, discussing the critical areas of sustainability and nutrition and the changes needed in food systems and supply.

allmanhall ITN interview

Rachael Venditti nominated and voted in as chair of SW Region for the National Association of Care Catering

What better way to end the year than with our very own Development Manager Rachael Venditti RNutr. being nominated and voted in as Chair of the SW Region for the National Association of Care Catering!

Rachael Venditti Presenting

2024 so far

A great place to work – February 2024

We launched an even better benefits suite for our team. From very generous, higher pension contributions, to sabbatical leave after 5 years service, enhanced maternity and paternity packages and more… it’s easy to see why allmanhall are already Investors in People Gold and on the journey to platinum!

“I feel so much a part of allmanhall – I am proud to say I work here and feel like one of the team and part of the family… such a positive, understanding and fair culture.”

Warwick Schools Catering Forum – April 2024

Together with the team at Warwick Schools Foundation, allmanhall hosted our highly anticipated annual catering forum. School caterers from across the UK were invited to partake in an enriching experience filled with networking opportunities, insightful discussions on industry trends, and tantalising culinary delights to try and to savour.

Warwick Catering Forum Intro

Epsom College trial allmanhall’s Brighter Burger – April 2024

We collaborated with Epsom College and Redefine Meat to deliver a lunch service where 800 school pupils had the chance to taste trial something brand new: The Brighter Burger. 74% said they would like to see it on school menus in the future!

The Epsom College catering team, pupils, teachers and even the Head, Sir Anthony Seldon all got involved!

“I normally don’t like meat alternative foods. The burger was tasty and tasted high quality.”

It will be available via allmanhall x Bidfood later this summer. In the meantime, you can find out more about this brand new product here.

Epsom Burger review image one
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FGR Community Cooking Events & Football tournament – Spring 2024

Our partnership with Forest Green Rovers has already resulted in a joyful plethora of community cooking events, where local families and friends come together to have a go at low emission, price-efficient recipes to try at home.

FGR Catering Team
allmanhall team at community cooking

The allmanhall team also recently participated in the annual FGR Business Sixes. A splendid day with stunning weather, good vibes and a delicious vegan lunch served up by the FGR catering team… oh, and some football too!

allmanhall at FGR Business Sixes
allmanhall football team

What does the future hold?

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Our purpose is to deliver sustainable value. This encompasses our focus on the significance of sustainability, whilst also referring our initial and founding vision; to inspire improvement, providing good quality food at the most affordable prices. We pride ourselves on the importance of supporting our clients and on strong, long-term relationships. Unprecedented food inflation levels have created huge pressures for those in our industry. Continuing to deliver within budget, despite rising prices is something we are continuing to help our clients with.

We're on a mission to deliver sustainable value for every client an ever growing community

allmanhall's-story-oliver-hall-presentation

We challenge and transform food supply so informed decisions become clear.

 
Watch our vision for sustainable and responsible procurement.
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Whistleblowing

Please find below the allmanhall whistleblowing submission form. If you suspect or have evidence of any of our team or suppliers involved in any form of wrongdoing, please let us know. These will be examined and dealt with confidentially. If you wish to remain anonymous, please leave the contact section blank.

 

A link to our whistleblowing policy, can be found here.

Contact us

Fill in the form below and one of our team will be in touch.

Alternatively, give us a call on 01225 745520 or email hello@allmanhall.co.uk

allmanhall, West Barn, Manor Farm, Bradford Road, Corsham, Wiltshire, SN13 0NY

Click here for directions

± We do ask that all suppliers conform to our code of conduct, available here.