09 August 2024 
Bethany Hancock, CUBO Communications Officer
The winners of the 2024 TUCO Awards were announced at this year’s Conference Gala Dinner on Wed 31st July 2024.
The Awards recognise effort, improvement and achievement from all levels of staff within TUCO member institutions. The aim of the TUCO Awards (sponsored by Britvic) is to celebrate teamwork and also the individuals who might not always be standing over a stove each day, but who also work hard to create an innovative catering operation that gets results and creates customer loyalty.
King’s College London and King’s Food swept up on the night, receiving three awards: the Sustainability Award, TUCO Member of the Year, and TUCO Team of the Year - celebrating their commitment to sustainability alongside stellar catering operations.
Manish Shah, Associate Director at King's Food, said: "Being nominated for any award is highly commendable, but winning three is truly outstanding! I am delighted with this achievement and proud to be part of the dynamic King's Food team. These awards validate our excellent work, innovative thinking, collaboration with academics, and most importantly, our strong relationship with suppliers. Now that we've set the bar high for ourselves, the hard work begins."
For the Rising Star award, of the winner, Lisa Mason, one of the judges commented: "Lisa Mason has demonstrated exceptional commitment and innovation in her role at Ayrshire College. Her work in organising events like #Walk4Lionheart, her involvement in the Rose Reilly Girls Football Academy, and the #BeAwesomeBeActive Older Adult group showcase her dedication to promoting mental health, wellbeing, and community engagement. Her leadership and empathetic qualities are outstanding, making her a role model in the hospitality sector."
Congratulations to all the winners!
Rising Star Award Winner: Lisa Mason, Ayrshire College
Lisa joined Ayrshire College’s training restaurant as an intern last November. Her excellent work in this area included a month of full bookings at Christmas, delivering charity events, promoting a sustainable food network and mentoring students. Lisa also recognised the impact that improved mental health and wellbeing could make to staff, students and the wider community, and used gentle fitness and socialisation as a vehicle to make a difference to people’s mental health and wellbeing.
TUCO Member of the Year: King’s College London
KCL plays a significant role in the Southeast Region, with Manish Shah, the Associate Director of King’s Food, leading the way as the chair. His dedication as a TUCO ambassador is evident through his active involvement and the inclusion of his team in all related activities. The commitment of KCL to the TUCO community is further highlighted by their consistent representation at both the summer and winter conferences, ensuring at least three delegates attend, and maintaining a strong presence at regional meetings with at least two attendees.
Innovation Award: Edge Hill University Catering team
Introduction of the ‘EH Market’ consisting of 4 different food outlets based in the Hub, which opened in September 2023. It celebrates the diversity of food cultures within the campus community by offering a wide variety of cuisines and traditional food which provides an opportunity for cultural exchange and appreciation, fostering greater understanding and respect amongst the campus community. It supports as an educational platform for degree modules, where students can learn about the origins of the food, the farming practices used, the benefits of eating locally sourced products, reducing the distance that food travels from farm to table, keeps money circulating in the local community and activities focused on food, nutrition, and sustainability.
Team of the Year: King’s College London
Kings Food, the in-house catering department of King’s College London have worked collaboratively and risen to the challenge of creating and serving a menu that champions plant forward dining, nutritional balance and environmentally sustainable practices.
Over a period of 24 months, the team has collaborated tirelessly to develop a nutritionally balanced menu that is 60% plant-based and 70% meat-free. They have introduced ‘Beyond meat Monday’, a weekly event that celebrates the virtues of plant-based living and encourages diners to try something new. They have also expanded their offerings to include a range of plant-based dessert pots, which have received rave reviews from both vegetarians and non-vegetarians alike.
