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Duncan and Rachel from Mellow Yellow at the Thomas Franks conference

Why Ingredient Sourcing Matters More Than Ever

October 26, 2026

At Mellow Yellow, we’re passionate about helping chefs and foodservice operators make better ingredient choices. That’s why we were delighted to attend the recent Thomas Franks Vision Conference, a day that brought together more than 700 people from across the business to share ideas, celebrate achievements and discuss the future of food.

Mellow Yellow dressings on the salad bar at Thomas Franks

From thought-provoking presentations to conversations with chefs on the exhibition floor, the event reinforced something we strongly believe: when quality, provenance and purpose sit at the heart of foodservice, everyone benefits.

A Shared Commitment to Exceptional Food

The conference offered a fascinating insight into the culture and values that have helped Thomas Franks grow into one of the UK’s leading contract caterers. One particularly inspiring session came from Culinary Director Gavin Young, who spoke about building a food philosophy that is exceptional, local and impactful. His message resonated strongly with our team. Whether you’re running a school kitchen, managing workplace catering or developing menus across multiple sites, the principles remain the same: source well, cook well and create food that makes a difference.

Thomas Franks chefs

Meeting Chefs Who Care About Ingredients

For us, one of the most valuable aspects of the day was the opportunity to meet chefs from across the Thomas Franks network. Our stand was busy from start to finish and, thanks to the fantastic focaccia baked by Eli, visitors were able to sample both our award-winning oils and dressings in a way that showcased their flavour and versatility.

While many chefs were already familiar with our Mellow Yellow dressings, it was interesting to discover that fewer had experienced our cold-pressed rapeseed oil. That opened the door to some fantastic conversations about ingredient sourcing, flavour and performance in professional kitchens.

Mellow Yellow oils & dressings on display at Thomas Franks

Why More Chefs Are Looking Beyond Commodity Cooking Oils

One theme emerged repeatedly throughout the day: chefs are becoming increasingly interested in the ingredients that sit behind everyday menu items. As food costs, sustainability targets and consumer expectations continue to evolve, foodservice operators are looking more carefully at the products they buy and the value they bring.

Many of the conversations we had centred around:

  • The flavour benefits of cold-pressed rapeseed oil
  • Traceability and provenance from field to bottle
  • Supporting British farming and British food production
  • Sustainability and responsible ingredient sourcing
  • Nutritional advantages compared with many commodity and pomace oils
  • Finding high-quality cooking oils for professional kitchens
    • Mellow Yellow oil used by professional chefs

    For chefs and procurement teams, cooking oil is one of the most frequently used ingredients in the kitchen. Yet it can often be overlooked as an opportunity to improve flavour, strengthen sustainability credentials and support local supply chains.

    Increasingly, we’re seeing caterers and hospitality operators seeking alternatives to imported commodity oils and looking for ingredients that deliver genuine added value.

    Adam Gray cooking

    The Power of Partnerships in Foodservice

    From growers and producers to chefs, buyers and operators, great food doesn’t happen in isolation. The strongest results come when people share knowledge, challenge assumptions and work towards common goals.

    The conversations we had with chefs, catering managers and food buyers at the conference reinforced the growing demand for ingredients that deliver on flavour, nutrition, sustainability and provenance. They’re also a reminder that small decisions, including the choice of cooking oil, can have a meaningful impact on the food we serve every day.

    If you’d like to learn more about using cold-pressed rapeseed oil in catering, hospitality or foodservice, we’d love to start a conversation.

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