mustard awards

Mustard awards their dedicated and valued team members

Mar 07, 2023Nikita Singh

Mustard awards their loyal and dedicated team members for their efforts in making Mustard Foods a leading supplier to the food service industry.

As the food service industry slows down after a busy festive season, Mustard Foods takes time out for a night of fun, relaxation and recognition of the team’s hard work.

The annual Mustard Awards took place on Saturday 11 February, 2023 at one of our favourite venues to kick back and relax – the Munich Cricket Club in Victoria.
After a few drinks and canapés, we recognised the valued team members who have helped achieve and maintain the company’s core focus: quality, consistency, and integrity.

The Mustard team celebrating with champagne

And the winners are…

Newcomer of the Year 2022
Anjali Prakash – Technical Assistant

Values Award 2022 – for demonstrating our company values in everyday tasks
Lodencio Brion – General Operative

Team Player of the Year 2022
Agnieszka Ostrowska – Packing Team Leader

Loyalty Award for Long Service 2022
Konstantin Andonov – Production Supervisor (7 years)

Mustard Foods HR Manager Adrian McCaffrey adds, “We are always proud to organise events like this to demonstrate our commitment to supporting our teams, and as a way of showing them we really appreciate the dedication and hard work throughout the year”.

The Mustard team certainly did work hard in 2022, expanding our range to 60 unique products including brand new items such as Caribbean Chicken Curry and Vegan Gravy. Convenient, ready-to-serve products such as these help to alleviate some stress from a busy kitchen environment, chef shortages, and shelf life issues.

To try our amazing new products, request a sample from one of our dedicated sales team members, or browse our full range of products here.

Chris Coombes 07864 688042

Adrian Le Moine 07394 006411

Graham Hickman 07759 860570

Or email us for more information on menu design, costing, portion management and recipe guidance.

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