To start off, please tell us a bit about yourself (your name, role, the organisation you work for, and the type of sector you operate in)

My name is Joe Docherty. I first started with Compass Group UK & Ireland nearly six years ago, working with Eurest as a culinary lead, before moving to Restaurant Associates as the executive chef at Compass House. Compass’ global headquarters in Chertsey.

That brought me to my new role within ESS, heading up the culinary operations for our government sector. I had got to know the ESS management and culinary teams during my time at Chertsey and recognised the sense of ambition within the business, supported by a people-focused culture. When the opportunity to take on a culinary leadership role came up, I jumped at the chance! I’m excited by the challenge and the opportunities for development this provides.

What first pulled you into the world of contract catering - and what keeps you hooked?

I was first attracted to contract catering by the buzz of creating new dishes and concepts, executing these to the best of my ability and providing a great experience for our customers. While all of this firmly remains, I’m now equally driven by passing on my knowledge and experience to the wider team and nurturing the talent of the future.

I’m proud to have taken part in Compass’ ‘Forward with Marcus Wareing’ programme – developing a team was an important part of the course and one that really resonated with me. It is great to now have this skillset and pass on knowledge and experience in a meaningful way.

What's one of the biggest challenges unique to catering for the sector you cover (healthcare, prisons, sports stadiums etc.) - and how do you tackle it?

Due to the nature of our clients, we’re subject to a range of specific requirements – this could be anything from compliance with Government Buying Standards when sourcing products and creating menus to security procedures that mean all food must be scanned when entering buildings. In all cases, adherence to our well-established processes is key.

Across hospitality, I think recruitment and retention will always be more challenging in urban areas where workers have more options available to them. It’s important that we mitigate this by articulating the benefits of working for us, the industry more widely and highlighting extensive opportunities for progression. Our proactive approach to training and developing our people, and promoting from within wherever possible, helps us to retain the great people we already have. 

How do you balance creativity, quality and budget when catering for large numbers?

Be creative and innovative, keep your menus sustainable and focus on minimising food waste – when combined, these elements provide a great customer experience as well as commercial success. This ethos can be applied to any catering scenario, not just large events.

What do you think people would be surprised to learn about your role?

Within ESS Government, we work with interesting clients who do fascinating things – we operate in venues most people wouldn’t have the chance to see, and we have the privilege of supporting clients and customers who work 24/7 to keep the country running.

While people may consider the day-to-day catering we deliver in our restaurants, they might not realise the extent of the hospitality we’re responsible for, from regular meetings to high-profile fine-dining events, or the wide range of operational feeding we deliver to our emergency services to meet planned and emergency requirements.  

Describe your team’s approach to food and service.

Our clients and customers are at the heart of what we do. We are always looking for new opportunities to enhance our service, whether through the introduction of exciting new food concepts or the implementation of new technologies to support the consumer experience. We utilise customer feedback and industry insight to inform our strategy and we are driven by improving the wellbeing of the people eating with us and minimising our impact on the planet.

What's one change that has made a difference to your operations or customers?

The introduction of new and innovative digital technologies is greatly enhancing the customer experience within our business.

Technology has helped to create a much smoother, more efficient experience for customers by reducing waiting times, guiding customers through the process and minimising errors, all helping service run more consistently during busy periods.

Our app gives customers greater control and flexibility over their dining experience — whether they want to pre‑order, browse menu information, or manage their choices before they arrive. It’s also helped to speed up service and ease pressure on the team during peak times.

Digital allergen tablets have been a significant improvement too, allowing customers to access clear, up‑to‑date allergen information independently and confidently, supporting with their dietary requirements, enhancing safety and building trust.

Overall, embracing digital technologies has made the customer experience more inclusive, efficient, and transparent, while also helping our teams operate more smoothly behind the scenes.

If you could wave a magic whisk and change one thing in the industry, what would it be?

There are so many rewarding pathways within the sector, but young people often only see a narrow slice of what we do. Through our Junior Chef Academy (JCA), we’re already working hard to change that narrative. The JCA gives students a real insight into the breadth of opportunities available within hospitality, from marketing and nutrition to training, human resources and leadership roles. It helps them realise that this industry isn’t just about cooking — it’s about creativity, business, wellbeing and people development.

If I had that magic whisk, I’d amplify this message even further. I’d project a more positive and realistic outlook of working in the public sector in particular, because this area of the industry offers fantastic career progression, stability and genuine opportunities to grow. Many people don’t realise just how many doors it can open, or how valuable the skills gained here can be for long-term careers.

Ultimately, I’d want school leavers to see this industry as a place where they can build a future – not just a job, but a career with purpose variety, and endless potential.

How do you see contract catering evolving over the next decade years?

I see contract catering moving increasingly towards a high street style of service. Whether it’s the dishes we are creating, the style of service we are providing or the availability of high-quality food and drinks throughout the day, we want our facilities to mirror what’s available in the wider hospitality sector. We know the positive impact that socialising over food can have on wellbeing and productivity in the workplace, so it’s important to us and our clients that we meet evolving customer requirements.