Chef-led · Independent · Procurement management
We've run kitchens like yours.
Procure is the independent food procurement partner for schools, hospitality and healthcare. Our people have cooked the food they buy, so the saving comes out of the supply chain, never off the plate.
Whoever you speak to at Procure has cooked the food, knows the market, and will tell you the truth about both.
Chefs trained at the Ritz, the Normandy, Compass Group's Roux Fine Dining, and a £250m Elior estate.
15%
Average saving on annual food spend
500+
Education clients supported
35+
Years combined chef experience in our team
100%
Independent, no supplier rebates, ever
BizX 2026
Most Innovative Company
Who we help
Built for the people who run the kitchen.
Whoever you are, school Bursar, Head Chef, Estates Manager or Trust Lead, Procure works with you, not around you.
Procurement management, for CHEFS, by CHEFS
Independent Schools
Chef-led procurement that delivers the food quality your parents expect at a price your budget can sustain. Independent benchmarking from people who know independent school catering.
State Schools & Trusts
From single schools to 30-site multi-academy trusts, one procurement framework, consistent pricing, and real-time visibility across every site.
Stadia & Leisure
High-volume, event-driven catering procurement that keeps quality consistent and costs controlled, match day, every day.
Healthcare
Sector research in progress, launching soon. Get in touch to register your interest.
Coming soon.
Our solutions
Built for the people who run the kitchen.
Procurement management, tendering, energy monitoring, equipment sourcing and quality ingredient supply, under one independent roof.
Free Independent Benchmark
Find out whether you're getting competitive pricing, without obligation. We benchmark your current food spend against live market rates and tell you exactly where the savings are.
Procurement Management
We competitively tender all or part of your food supplies, fruit and vegetables, dry and frozen goods, ambient, butchery and dairy, and manage the supplier relationships ongoing.
Energy Monitoring
Real-time monitoring of kitchen energy consumption, identifying inefficiencies, preventing equipment failures and reducing costs without touching the food.
Equipment Procurement
Independent equipment specification, supplier selection and procurement for kitchen refurbishments and new builds, with no manufacturer relationship, ever.
Quality Assured Ingredients
Access to specialist suppliers and quality-assured ingredients that meet your nutritional, provenance and sustainability requirements, sourced by chefs who have cooked with them.
Sustainability
Practical sustainability across your supply chain, seasonal sourcing, waste reduction and supplier accountability, measured and reported in terms governors and trustees actually understand.
The outcome
The saving comes out of the supply chain, not off the plate.
No chef should have to cook worse because the budget is tight. No organisation should have to settle for less. We buy better, so the budget works as hard as the kitchen does.
Protect the plate
Quality never pays for the saving. If a recommendation makes the food worse, it isn't a saving, it's a cut.
Give the time back
Procurement should take work out of the kitchen, not add to it. Time goes back where it counts, the counter, not the admin.
Make the spend visible
A kitchen should know where it stands today, not thirty days after the food was served.
The outcome
The saving comes out of the supply chain, not off the plate.
No chef should have to cook worse because the budget is tight. No organisation should have to settle for less. We buy better, so the budget works as hard as the kitchen does.
Helping you achieve best value
We strive to optimise sustainability practices while also considering factors such as cost-effectiveness, quality, and reliability.
We can help you select the very best suppliers based on quality, reliability and value. We also help you source specialist products and provide advice on menus and nutrition.
Achieve average savings of 15% on your annual food budget
We work to build high quality solutions around your needs
Our commitment to building high-quality solutions around our clients' needs is rooted in a customer-centric approach, a dedication to excellence, and a focus on tailoring our offerings to fit each client's unique requirements.
We work with clients in Education, Healthcare, Hospitality, Heritage & Leisure industries
Who can benefit from
?
We can help you select the very best suppliers based on quality, reliability and value. We also help you source specialist products and provide advice on menus and nutrition.
PROFESSIONAL TENDERING
We competitively tender all or part of your food supplies, such as fruit and vegetables, dry and frozen good, ambient goods, butchery and dairy.
How
can help you
Helping you obtain fresh, quality ingredients at best value
James
A Chef career that started in hotels and restaurants working his way up the kitchen hierarchy to Executive Chef level before moving into Development roles within the contract catering sectors of Judicial, B&I and Education.
Heading up food and chef development across a portfolio of prestigious contracts James brings with him a wealth of experience in ingredient, menu and chef development.
James heads up our Education food buying portfolios and chef support.
Penny
Suppliers & Customer Relationships
Penny has had many years of building relationships with suppliers that ensure best value and best service for our clients.
She has great interpersonal skills and works closely with both supplier and customer to build rapport and establish trust to ensure a long and meaningful supplier partnership.
She has a can-do attitude and is passionate about providing excellent customer service and has a proven track record of resolving customer/supplier issues in a timely and efficient manner.
Chris
Ingredient Sourcing
Classically trained both in Normandy, France and in the UK at the Ritz, Chris’ culinary pedigree is exceptional.
Having held top level Director Chef positions in the City, and Compass Group’s prestigious Roux Fine Dining restaurants brand.
Whilst with Compass, Chris was an integral member of the Culinary Development team and was crowned Compass Group ‘Senior Chef of the Year’.
Chris came to Procure from Elior UK where he was Group Executive Chef, leading a team of chefs with the responsibility for the development of culinary standards across the entire £250m turnover estate.
Chris heads up our Hotel & Leisure food buying portfolios
Russell Stock
Russell joined PROCURE in 2025 as Culinary Operations Consultant. Russell works across all ISCC group businesses in the capacity of consulting and food development.
Russell joins us with over 30 years of experience in the industry, working in restaurants and hotels in London as well as chalets in France, villas in Ibiza and has been involved in festival catering. The last 12 years he has worked in education in both state and independent schools. In his last role, managing 120 sites across the south of England.
Russell has a real passion for food and strives to make every dining experience an exceptional one.
Vitalina
Benchmarking & Invoices
Experienced assistant with strong linguistic capabilities and many transferable skills
She is engaged in conducting a comprehensive price analysis while facilitating the procurement of unique and distinctive ingredients.
