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Corporate dining for extraordinary employee experiences
From fine dining restaurants to deli bars, we dish out tailored employee food experiences in the offices of leading businesses.
Corporate dining services
Restaurant Associates bring fabulous hospitality to life in workplaces and venues across the UK & Ireland. Connecting people through personalised menus, a sustainable spirit and the tastiest ingredients, we serve up exceptional experiences that feel good.
From fine dining restaurants to deli bars, we dish out tailored employee food experiences in the offices of leading businesses.
Great coffee satisfies employees, boosts collaboration and sparks productivity in the workplace.
We will design a café proposition with your busy people in mind, blending ethical, quality beans with spotless service.
We are proud partners of the UK’s most inspiring venues. From stately homes to cutting-edge event spaces, our portfolio has a space for every event.
Have seasonal menus delivered straight to your office with Made by from Restaurant Associates and our sister business Rocket. From fabulous fine dining to casual daytime catering, our bespoke workplace services and menus are designed to deliver to your office or venue.
From tasty snacks to ethically sourced coffee and machines, our pantry services promise to curb culinary cravings in the workplace.
We collaborate with some of the most exciting names in the culinary world. There is Jason Atherton, Michel Roux Jr., the Galvin Brothers and Dipna Anand, to name just a few.
British-Iranian chef and author Sabrina Ghayour has been dubbed ‘The Golden Girl of Persian Cookery’ and her debut cookbook Persiana became a runaway bestseller followed by Sirocco, Feasts and her latest book, Bazaar. Her work is regularly featured in magazines and newspapers and she is now a familiar face on British television.
Jason Atherton was the first British chef to complete a stage at Spain’s famous El Bulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.
Inspired by her father’s authentic Punjabi dishes at their renowned family restaurant, Brilliant Restaurant, Dipna is on a mission to prove that true Indian cuisine can be healthy, inventive and delicious. Her pop-up events bring a wide range of amazing dishes including plant-based options from her restaurants and cookbook, Beyond Brilliant, to our customers.
Michel Roux Jr. acts exclusively as consultant to Restaurant Associates through Roux Fine Dining. A decorated 2-Star Michelin Chef, Michel provides Restaurant Associates with unrivalled access to the highest quality cuisine, which we are able to offer to our clients.
The Galvin brothers run a collection of Michelin star restaurants across the south of England. Chris and Jeff Galvin believe in high quality cuisine, luxurious surroundings, warm and hospitable professionals and respect.
Following in her legendary family’s culinary cooking footsteps, Michel Roux Jr’s passionate daughter, Emily, provides her own unique insight for great food offerings to our clients. She has an innovative attitude to food which is reflective of the quality service she provides and a family legacy of creating inspiring dishes.
Steve Groves is the Executive Chef at Glyndebourne Opera House overseeing three prestigious restaurants as well as all hospitality and events at this world renowned venue. Steve works in partnership with the Galvin Brothers to bring their Michelin-rated dishes to Middle and Over Wallop as well as creating his own plant-forward and farm to fork menus in Nether Wallop and Mildmay.
Native champion sustainable cooking and both co-founders Ivan and Imogen have a strong passion for foraging and growing their own ingredients to get the best of what nature has to give. This all comes together to create a unique and delicious outlook on British heritage cooking. Restaurant Associates are proud to partner with Native in developing a series of seasonal hospitality menus alongside advising the team on hyperlocal sourcing and using foraged and heritage ingredients. The award-winning duo have been assisting with both front and back of house training for our apprentices as well as popping up at events across the country.
Hailing from Denbigh in North Wales, Bryn Williams learnt to appreciate food and its origins from an early age. He worked under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche for three years and was senior-sous at The Orrery for four years. Bryn is now the Chef Patron of Odette's, taking over the property in October 2008.
Ways to be Well is our evidence-based health and wellness programme. It cuts through conflicting advice and presents scientific facts to make wellbeing easier to digest by our award winning team.
From intimate receptions to grand conferences and gala dinners, we have mastered the art of delivering out-of-this-world events. Through premium venues, tailor-made menus and our passionate people, events with us embody our exceptional hospitality ethos.
We hold the Sustainable Restaurants Association’s (SRA's) highest 3-star rating award. We are also the first food service business in the country to commit to a climate Net Zero target.
From carbon-free deliveries to food redistribution, our partnerships let us drive positive social change for people, communities and the industry.
Food is more than just sustenance. As a skilled team of culinarians, thinkers and service experts, we get creative with taking people on immersive gastronomic journeys.
It was wonderful! Everything went smoothly from our point of view and your staff are just incredible! Everyone was polite and attentive and just incredibly helpful! So, thank you so much for everything
What sets Restaurant Associates apart is their unwavering commitment to the artistry of gastronomy. The Roux family has found in Restaurant Associates a kindred spirit, a team that shares our relentless pursuit of culinary perfection.
Our journey together has seen the creation of memorable dining experiences, where each dish becomes a canvas for storytelling, and each event an ode to the art of hospitality.
One of the most compelling aspects of this partnership is the commitment to chef training. Restaurant Associates doesn't just create exceptional dining experiences; they invest in the future of culinary talent, shaping the next generation of chefs with a profound dedication to skill and craftsmanship.
As we celebrate the journey of the last three decades, I look forward to many more years of creative exploration, culinary innovation, and shared successes with them.
Restaurant Associates has consistently demonstrated a commitment to excellence that aligns seamlessly with my own philosophy. The attention to detail, passion for delivering exceptional culinary experiences, and dedication to innovation have truly set Restaurant Associates apart in the industry.
What I particularly appreciate is the integration of creativity and professionalism that Restaurant Associates brings to the table. From meticulously planned events to comprehensive training programs, the team's ability to understand and exceed expectations has been nothing short of impressive.
Restaurant Associates has become more than a trusted partner; it's a team that shares my passion for pushing the boundaries of what's possible in the culinary world. I look forward to many more years of creativity, excellence, and shared success.
