Gut health is important – so we were happy to help with setting the first-ever Guinness World Record for the largest dish of bacterially fermented sauerkraut. Our team members, led by Quality Standards Auditor Richard, provided health-and-safety expertise and equipment – and chopped the cabbage. In this team effort, Delphis Eco supplied all the cleaning materials and Nella Cutlery Services provided the knives. Together, we made 359.6kgs of tangy sauerkraut – all verified by the official weights and measures witness

Our three pillars of sustainability


Balancing the needs of the individual with the needs of the wider community.


Systems and processes that reduce our environmental impact.

Appoint a contract caterer - retention


Long term profitability without creating negative social or environmental issues.