Durham University’s community executive chef John Turner and Terry Hutchinson sales development manager at JR Holland Food Services

Durham University’s community executive chef John Turner and Terry Hutchinson sales development manager at JR Holland Food Services

Students across the North East are tucking into a host of healthy meals as JR Holland Food Services has secured a new tender to supply fresh products to university colleges in the region.

Durham University tendered the contract to supply fresh produce to its colleges and catering retail outlets across Durham and Stockton-on-Tees.

As the North East’s leading food service provider, JR Holland Food Services won the contract with Durham University, worth an estimated £550,000 per annum, to deliver fresh supplies including fruit, vegetables, dairy products and bread, six days a week.

JR Holland Food Services secured the contract for a two year period - with the option of extending this for a further two years, on a year by year basis - following completion of a rigorous selection process which included a tender, site visit and interview.

JR Holland md Dennis Hutchinson said: “Securing the contract with one of the region’s leading universities reinforces our status as the leading food services provider in the area.

“As a North East company we are committed to sourcing the best quality local produce and supporting local farmers and growers in our region and we are pleased the university is as enthusiastic about this as we are. This was one of the key factors in us securing the contract and the university is particularly excited about working with us to build further relationships with suppliers in the region. The chefs at the campuses have been fantastic to work with and we are looking forward to growing the relationship over the next two years.”

Durham University’s community executive chef, John Turner added: “We are pleased to award the contract to JR Holland Food Services. Dennis and the team impressed us with their commitment to local sourcing, market knowledge and sustainability.

“We have monthly meetings with Dennis to discuss the best seasonal products available and agree what to order. We also discuss issues such as increases in produce cost due to bad weather and we work together to come up with a solution that works for both of us.”