Dr Andy Kemp FIH MBE, Executive Director at Bidfood – one of the UK’s leading foodservice providers – will retire at the end of June after more than 20 years with the business and a remarkable career spanning over four decades.

Widely recognised as one of the most influential figures in UK Foodservice and Hospitality, Andy’s retirement marks the end of a pioneering career that has left a lasting impact on the industry.

Recently named Outstanding Supplier Personality of the Year at The Caterer’s Supplier Awards, Andy is celebrated not only for his commercial leadership, but also for his unwavering commitment to social impact – from tackling food insecurity to nurturing the next generation of industry talent.

During his tenure, Andy has been instrumental in shaping Bidfood’s customer and community strategies, spearheading initiatives with government, education providers, and charities that have driven positive, transformative change across the UK.

Since joining Bidfood in 2000, he has championed critical issues such as holiday hunger, universal infant free school meals, and nutritional standards in Education. His tireless campaigning has helped secure better outcomes for vulnerable children while pushing for systemic improvement within public sector catering.

Beyond his work at Bidfood, Andy has been a dedicated supporter of industry charities including Springboard and Hospitality Action. He has played a pivotal role in the Chaine des Rôtisseurs’ Young Chefs and Young Sommeliers’ National Awards, earning the organisation’s highest honour, Paré de Chaine. He also supports FutureChef, the Michael Caines Academy, and is co-founder and Board member of the One and All Foundation.

A particular point of pride in Andy’s career has been serving as the grantee and Royal Household liaison for Bidfood’s Royal Warrant of Appointment – an honour the company has held for over 25 years. Reappointed by His Majesty King Charles III in December 2024, the Warrant recognises Bidfood’s excellence in supplying the Royal Household. Andy recently passed the grantee responsibility to Bidfood UK CEO, Andrew Selley.

While he is stepping back from his executive role, Andy will remain a passionate advocate for the sector through his ongoing work with the All-Party Parliamentary Group (APPG), the Local Authority Catering Association (LACA), and the University of West London.

Gavin Squires, currently Business Development Controller for Healthcare, Education and Consortia, will continue to build on Andy’s legacy, championing better funding and support for school meals and holiday hunger in the education sector.

Looking ahead to more time with his wife and family, Andy leaves behind a powerful legacy that will continue to shape the future of the Hospitality industry.

Commenting on his retirement, Andy said:

“It’s been an extraordinary journey – one that’s taken me from the shop floor to the corridors of Parliament, always with a passion for making a difference.

“I’ve been privileged to work alongside some of the most dedicated and inspiring people in this industry, and to fight for causes that truly matter – from child nutrition to supporting future talent.

“The foodservice sector is more than a job; it’s a community, a family, and a force for good. I feel incredibly proud of all we’ve achieved together.”

Andrew Selley, CEO of Bidfood UK, said:

“Andy has been a key figure in our business and one of our longest-serving directors, as well as a passionate advocate for the wider industry.

“His dedication and influence extend far beyond Bidfood. He’s been a voice for fairness, nutrition, and education. We’re incredibly grateful for everything he’s achieved and proud to have worked alongside him. We wish him a long, happy, and well-deserved retirement.”

ENDS

 

For further information, please contact: Olly White, Senior PR Executive, Bidfood

T: 07514313535 or E: oliverwhite@bidfood.co.uk

 

About Bidfood

As one of the UK’s leading foodservice providers, we share our customers’ passion for great food.

But our passion doesn’t stop there. We are also 100% dedicated to delivering service excellence to help our customers succeed and grow.

 

• Our over 10,000 strong product range includes the best of both own brand and leading foodservice brands.
• Our 27 depots, soon to be 28, operating right across the UK allow us to offer a truly unique local service – and the majority of our depot teams are no more than 80 miles away from their customers.
• We offer a comprehensive range of over 250 carefully selected wines, beers, ciders and spirits.
• We don’t stop at just food and drink. We also provide a range of quality catering equipment, from cutlery to cookware, cleaning and disposables.

 

www.bidfood.co.uk / 01494 555 900

2024 marks a notable milestone for the frozen food industry: 100 years since biologist Clarence Birdseye first invented the technology behind deep freezing. Little did we know back then that it would revolutionise the growing global industry we know today.

Frozen food has become widely renowned for its sustainability, cost and nutritional benefits, with more consumers being drawn to the frozen food aisle following impacts from the pandemic and the cost-of-living crisis. Today, the industry is growing faster than ever, with the British Frozen Food Federation reporting that the value of frozen food sales increased by 9.5% (over £273 million) year-on-year during the first quarter of 2023¹.

As the UK’s frozen food market continues to grow, we’re looking back on the history of frozen food to celebrate its 100th anniversary – and how we can help with what the future might hold in years to come.

What’s the reality now?

Fast forward to the present day and, frozen food has continued to grow in popularity with its long shelf life and low costs. As demand for frozen and chilled food continues to rise, freezing technology has advanced significantly, offering a range of new advantages for food manufacturers as they gear up to match consumer demand.

Mechanical freezing, for instance, uses a circulating refrigerant to achieve a gradual temperature reduction via heat exchange from air to product. Meanwhile, cryogenic freezing involves the direct application of liquid nitrogen or carbon dioxide over the product for it to freeze over. You can find out more about these two processes and the sorts of businesses and products they suit best here.

 

What does the future hold?

Healthy, affordable and accessible, there is no doubt that demand for frozen food products will continue to grow over years to come. With the sector now moving towards increased use of data-driven processes and AI, Air Products is continuing to pioneer what its customers need from their freezing solutions, supporting them as the industry grows and changes.

Remote monitoring through the use of Air Products Smart Technology in cryogenic freezers is one such innovation. Diagnostic sensors and wireless communications technology allows for the monitoring and operation of key freezing controls remotely, while still being able to track process parameters and suggest improvements based on advanced analytics. The system allows our customers to review their nitrogen use from an easy-to-use dashboard, so they can optimise usage and reduce excess consumption.

It’s clear that the frozen food market isn’t slowing down any time soon. Looking 100 years into the future we’ll keep developing our freezing solutions as preferences in raw materials and foodstuffs evolve. We will continue our commitment to the core principles of maximising safety, driving production efficiency, and reducing waste & energy usage.

It will become increasingly important for our customers to be ready to match consumer demand while continuing to innovate and stay ahead of the curve.