Vision & values
We can help you select the very best suppliers based on quality, reliability and value. We also help you source specialist products and provide advice on menus and nutrition.
Mission statement
Procure is a trusted partner that boosts savings and success for our customers through volume,
expertise, and strong relationships.
At Procure, we understand that food sourcing is a complex process that requires careful attention to detail. That's why we offer a comprehensive solution that includes everything from logistics to quality control and sustainability measures. We work closely with our suppliers to ensure that our clients receive only the highest quality products that meet their specific needs.
Our values
James
A Chef career that started in hotels and restaurants working his way up the kitchen hierarchy to Executive Chef level before moving into Development roles within the contract catering sectors of Judicial, B&I and Education.
Heading up food and chef development across a portfolio of prestigious contracts James brings with him a wealth of experience in ingredient, menu and chef development.
James heads up our Education food buying portfolios and chef support.
Penny
Suppliers & Customer Relationships
Penny has had many years of building relationships with suppliers that ensure best value and best service for our clients.
She has great interpersonal skills and works closely with both supplier and customer to build rapport and establish trust to ensure a long and meaningful supplier partnership.
She has a can-do attitude and is passionate about providing excellent customer service and has a proven track record of resolving customer/supplier issues in a timely and efficient manner.
Russell Stock
Russell joined PROCURE in 2025 as Culinary Operations Consultant. Russell works across all ISCC group businesses in the capacity of consulting and food development.
Russell joins us with over 30 years of experience in the industry, working in restaurants and hotels in London as well as chalets in France, villas in Ibiza and has been involved in festival catering. The last 12 years he has worked in education in both state and independent schools. In his last role, managing 120 sites across the south of England.
Russell has a real passion for food and strives to make every dining experience an exceptional one.
Chris
Ingredient Sourcing
Classically trained both in Normandy, France and in the UK at the Ritz, Chris’ culinary pedigree is exceptional.
Having held top level Director Chef positions in the City, and Compass Group’s prestigious Roux Fine Dining restaurants brand.
Whilst with Compass, Chris was an integral member of the Culinary Development team and was crowned Compass Group ‘Senior Chef of the Year’.
Chris came to Procure from Elior UK where he was Group Executive Chef, leading a team of chefs with the responsibility for the development of culinary standards across the entire £250m turnover estate.
Chris heads up our Hotel & Leisure food buying portfolios
Vitalina
Benchmarking & Invoices
Experienced assistant with strong linguistic capabilities and many transferable skills
She is engaged in conducting a comprehensive price analysis while facilitating the procurement of unique and distinctive ingredients.
Our team
