Charlton House will provide staff and visitor catering and hospitality for three additional facilities all outside of the London area - one for SSCL in Newport and two for Sanofi, taking its total managed portfolio with the healthcare giant up to three.
The new contract with Sanofi is a dual-site agreement for its employee offices in Haverhill, Suffolk, and Holmes Chapel in Cheshire. Charlton House is investing in a new look, upgraded restaurant, as well as refreshing the site in the Haverhill facility, which is due to open in February 2015. The Holmes Chapel site recently reopened offering a new look deli bar, salad bar and hot food service area. Its ‘Left Bank’ restaurant which caters for all staff and visitors also went through a rebranding exercise - although kept its name.
SSCL in Newport, South Wales, awarded Charlton House its catering business after a competitive tender process. SSCL provides business support services that enable public sector organisations to operate more effectively and efficiently, and has asked Charlton House to help its employees enjoy a wider range of healthy food choices to enhance the work environment. Charlton House will provide a restaurant and café bar facility for SSCL Newport’s 400 employees.
Caroline Fry, Charlton House CEO says: “Both of these contracts are significant for our business and we are delighted to bring global giants in healthcare and business support services onto our portfolio, which is seeing us further expand the Charlton House business outside of London and into regional territories. It clearly demonstrates that our approach to health, nutrition and wellbeing has resonance amongst employers who are looking to provide the best for their staff.”
Caroline continues: “Both these companies invest in tools and technology to make it easier for people to go about their day-to-day lives. In much the same way, our catering and partnership approach will give their employees convenient access to a wide variety of delicious, high quality meals and snacks which will make it easier and more enjoyable for them to eat well and healthily in their places of work.”