Tags:

Wilson Vale wins £2m-plus pharmaceutical contract

Wednesday 03 June 2009 11:55
Wilson Vale's Andrew Wilson (centre) with clients

A Leicestershire catering company has won a contract worth more than £2m with a global medical firm.

Wilson Vale Catering Management will supply a catering service for hundreds of Sanofi-Aventis staff at their three UK sites.

The three-year deal with one of the world’s biggest pharmaceutical companies is worth £750,000 a year, and the contract was won in competition with eight other catering companies.

Wilson Vale – which is run by Andrew Wilson and Caroline Vale – has also won further deals worth £250,000 with other unnamed customers in the UK, including an independent school, since the beginning of the year.

“We had a strong year in 2008 which has given us the platform to do well this year,” said Andrew Wilson.

The company employs 400 people, split between its Ashby headquarters plus catering operations in Leicestershire and Rutland. 

The Sanofi-Aventis contract involves catering for workers at sites in Dagenham, London, Northumberland and Cheshire.

Wilson Vale was founded in 2002 by the Vales after they left caterer Avenance (now Elior UK) to go it alone.

For more on the sector see our contract catering page >>


Vacherin appoints two new directors and lands EMI >>

Wilson Vale lands Scania Truck deal >>

Avenance pair to start own company >>


By Roger Bushby


E-mail your comments to Chris Druce here.


Caterersearch.com jobs

Looking for a new job? Find your next contract catering job here with Caterersearch.com jobs

 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here