Jacqueline McPeake wins big at 2018 FreeFrom Food Awards

catering, award, manager
Jacqueline McPeake with award
Industry
19/04/2018 - 07:00
Jacqueline McPeake, TUCO member and catering manager at Manchester Metropolitan University, won the FreeFrom Hero award at the 2018 FreeFrom Food Awards.

The FreeFrom Food Awards are the UK's only industry awards for Freefrom food.

They were started in 2008 by FoodsMatter and FreeFrom Foods Matter.

A total of 30 winners were presented with their certificates before 300 guests at the Royal College of Physicians in London at the FreeFrom Food Awards annual networking party.

Michelle Berriedale-Johnson, director of the FreeFrom Food Awards, said: “Last year for our 10th anniversary we had a FreeFrom Superhero who was someone who had really moved the free from industry forward over the 10 years we had been running the awards. We chose Clare Marriage of Doves Farm Foods as our super hero.

“But the hero award was such a success that we decided to run it again but not looking for a super hero this time but a more low key hero. Someone who had really made a difference to their local community - be it industry, a school, or whatever. We had six shortlisted, of whom we chose Jacqui.”

The Progressive Food Company won the The Innovation Award and Australian freefrom manufacturer Orgran scooped the top prize.

On McPeake's win, FreeFrom commented: “Going to university for the first time is one of the most difficult and dangerous times in a young person with food allergies or coeliac disease’s life. It is the first time they are away from home, looking after their own food needs, they are in a totally strange and quite scary environment and the last thing they want to do is to stand out and appear ‘weird’ because of the food issues.

“So university catering departments have a hugely important role in supporting them. As catering manager at MMU Jacqui was hugely supportive, initiating new programmes, menus, support services for the students and doing a truly impressive job of educating the university authorities and the catering staff around the issues.”

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