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The latest news from Reynolds.
For the third year running, one of Reynolds’ development chefs has made it through to the semi-finals of The National Chef of the Year competition – only this time it’s our newest addition to the Food Development team, Diane Kay.
Reynolds has been shortlisted for the Waste Management and Reduction Award at the forthcoming Footprint Awards.
Reynolds was proud to support Springboard at its recent FutureChef fundraising event at the Churchill War Rooms on March 14th. The event generated a total figure in excess of £22,500 to support the FutureChef programme.
Reynolds’ food development team, Ian Nottage and Diane Kay, recently visited The Chinn family’s farm to take a peek at the first few spears of this season’s asparagus.
Reynolds’ Chef Director, Ian Nottage was recently invited to give a ‘produce masterclass’ at the 10th PACE Annual Learning and Development Forum.
As part of our commitment to offering great service to our customers, Reynolds will be offering a normal delivery service on Good Friday 29th March and Easter Monday 1st April
This week, some of the Reynolds’ head office team spent their evenings baking cakes and buns, in support of Comic Relief.
Reynolds has held BRC certification since its conception and our business places the utmost importance on full traceability and the ability to act rapidly during a food scare.
Reynolds was delighted to be presented with ‘Supplier of the Year Award - Small Company’, from one of London’s leading hotels, Lancaster London.
Ian Booth, Technical Director for Reynolds recently took part in a workshop at Westminster Kingsway College, focused on waste reduction.
Reynolds has linked up with The Craft Guild of Chefs and LACA to help get families cooking
Reynolds’ employee, Alex Dyer, has been awarded the prestigious title of Reynolds’ Driver of the Year for 2012
Reynolds was only to happy to provide fresh produce for Birmingham Christmas Shelter over the seasonal period.
Reynolds would like to congratulate Alex and Simon Stuchfield from The Thatcher’s at Hatfield Heath for winning the Best Sunday Roast Category in the recent Essex Life Fine Food and Drink Awards 2012.
Reynolds’ Technical Director, Ian Booth and Chef Director, Ian Nottage were both amongst the judging committee at the recent World Cheese Awards.
As part of our commitment to offering great service to our customers, during the Christmas period Reynolds will be offering a near normal delivery and ordering service.
Ian Booth, Technical Director, Reynolds, joined other experts in their fields from across Europe to present at an event to discuss ways of reducing food waste across the entire food chain.
Reynolds is delighted to be able to offer customers the chance to purchase rare apple varieties from the UK’s National Fruit Collection
Reynolds has increased its range of Red Tractor assured fresh fruit, vegetables, salads and dairy products to over 100.
Five young chefs were recognised at the 10th Craft Guild of Chefs Graduate Awards yesterday, sponsored by Reynolds
Ian Booth, Technical Director at Reynolds, has been recognised for his contribution to the food industry by being acknowledged as a Fellow of the Institute of Food Science and Technology
The food development team at Reynolds have recently been helping to support food education at Passmores Academy School, featured on Channel 4’s Educating Essex.
To help improve road safety for cyclists in Central London, Reynolds is fitting potentially life-saving sensor equipment to the sides of vehicles used within the area.
As part of our commitment to offering great service, Reynolds would like to remind customers of our operational plans for the summer period.
Reynolds is delighted to announce that it is among a group of 69 leading suppliers, operators, industry bodies and government departments to have signed up to the Hospitality and Food Service Agreement on waste reduction.
Pupils at a primary school in Gloucestershire learned all about the 4 Cs of food preparation – cleaning, cooking, chilling and cross contamination – when Ian Booth, Reynolds’ Technical Director and advisor for The Society of Food Hygiene & Technology joined in a cookery session.
As part of our commitment to offering great service to our customers, Reynolds intends to offer a normal delivery service on Bank Holidays throughout the Spring Bank Holiday and Diamond Jubilee period
Tony Reynolds has successfully completed his stage of the Dallaglio Flintoff Cycle Slam
Reynolds’ Development Chef, Glenn Evans, has once again won a place in the semi-finals of the prestigious Craft Guild of Chefs’ National Chef of the Year competition.
Follow Tony's progress by checking for regular updates
As part of an ongoing commitment to providing the best possible service to its customers, Reynolds has recently introduced a new annual and quarterly awards scheme for its distribution team members
Tony Reynolds is taking part in the Dallaglio Flintoff Cycle Slam to help raise funds for charity
As part of our commitment to offering great service to our customers, Reynolds intends to offer a normal delivery service on Bank Holidays throughout the Easter period
Reynolds is delighted to announce that it has been awarded silver membership of the Freight Operator Recognition Scheme.
17 members of the Reynolds' team, including Tony Reynolds, Managing Director, gave up the traditional day of rest and ran 10K for industry charity, Springboard.
19 members of the Reynolds' team, including Tony Reynolds, Managing Director, are set to run 10K for industry charity Springboard.
The Food Standards Agency (FSA) has been notified by the Health Protection Agency (HPA) of an outbreak of a strain of Salmonella Newport infection that is known to have affected more than 30 people in the UK
Reynolds is delighted to have been a sponsor of the inaugural Sustainable Restaurant Awards, held at The Cinnamon Club on Monday 23rd January.
Reynolds can confirm that, as of 1 January, all of its shell eggs and its liquid egg are compliant with the new requirements around freedom cages.
We are working hard to ensure minimal disruption to our customers during the festive period
Tony successfully saw off competition from four other finalists to be crowned the winner of the title.
Regional Winner of FutureChef 2011, William Kent, recently spent the day working with Reynolds’ food development team in its state of the art development kitchen.
Last week, Reynolds’ chef director, Ian Nottage, and development chef, Glen Evans, spent the day with food technology students at local school, Passmore’s Academy s part of the prize awarded to the Regional Winner of FutureChef 2011
Last week, Reynolds held its Blue Day appeal to raise money for Orchid cancer charity.
Tony Reynolds has been shortlisted for the category of Business Person of the Year in the upcoming Hertfordshire Business Awards.
As part of our commitment to offering great service to our customers, Reynolds is offering a normal delivery service over the coming Spring Bank Holiday on Monday 30 May 2011.
Further to the recent E. coli outbreaks in Europe
Reynolds invited Ben Murphy, cooking entrant from the UK squad for WorldSkills London 2011, to practise his techniques in its top class development kitchen ahead of the competition.
Reynolds was pleased to accept the Foodservice Company Award at last week’s Brammy Awards
There have been reports in the news of recent cases of salmonella poisoning in the UK.
Tony Reynolds recently helped to dig the first crop of this year’s Sofia potatoes from Reynolds’ grower, John Rix at his farm in Great Horkesley, Colchester.
Further to the recent E. coli outbreaks in Germany and France.
Reynolds took ten students from Westminster Kingsway College on a field trip to Rungis market in Paris to see its unique array of fresh ingredients, bought by restaurants and suppliers worldwide.
The challenge is well and truly on to find out who will walk away with the UK’s most prestigious culinary award and be crowned The National Chef of the Year 2011.
Reynolds donated 3000 bananas for the fifth year running for runners participating in Crisis’ nineteenth annual Square Mile Run and its Square Mile Relay, held in London this month.
Reynolds was proud to support Springboard as it celebrated its twenty-first anniversary this month with a fundraising party that raised almost £150,000 to help the young, unemployed and disadvantaged into careers in hospitality, leisure and tourism.
Zizzi Ristorante, part of the Gondola Group of restaurants, chose Reynolds’ national distribution centre as the cook-off venue for their first Cucina competition, held this month.
Tony Reynolds ranks alongside Jamie Oliver in prestigious top 100 who’s who of the restaurant industry
Further to the recent reports of an E. coli outbreak in France
We have been continuing to monitor the status regarding the E. coli outbreak in Germany.
Reynolds has been continuing to monitor the status regarding the E. coli outbreak in Germany.
Reynolds was proud to present the British Supply Award to CH&Co. at last week's Footprint Awards which was held on 19 May at the Royal Institute of British Architects in London.
Reynolds' customer services are now open on Sundays, with extended opening hours throughout the week, reflecting Reynolds' commitment to offering its customers first-rate service and convenience.
Reynolds, one of the UK's leading independent distributors of fresh fruit, vegetables, dairy and cheese, is benefitting from the help of a Masters student at London Metropolitan University in its drive to achieve certification to ISO 14001 environmental standard.
As part of our commitment to offering great service to our customers, Reynolds is offering a normal delivery service on Bank Holidays throughout the Easter period.
Reynolds is delighted to announce itself as the official supplier of fresh produce to WorldSkills London 2011.
Reynolds has just unveiled a new range of fresh prepared salads, perfect for use on salad bars, for food to go style operations or as meal accompaniments.
Reynolds' food development team has been providing support and advice to some of the country's bright young chefs as part of the Futurechef programme, organised by Springboard, the charity that encourages careers in hospitality.
Reynolds, the specialist fruit and vegetable distributor, has recently begun a trial to supply national charity Fareshare with surplus produce from its National Distribution Centre at Waltham Cross, Hertfordshire.
Reynolds, the specialist fruit and vegetable distributor, is to sponsor the British Supply Award at this year's Foodservice Footprint Awards, which recognise the contribution to sustainability and environmental excellence made by the foodservice industry.
Reynolds, the specialist fruit and vegetable distributor, has opened a new £200,000 development kitchen at its national distribution centre in Waltham Cross.