Baxter Storey shows foodservice is not all cheap dinners

Lunch on the 31st floor of the Canary Wharf Barclay's Bank building, with a snow-covered scene spread out via London docks, the winding path of the Thames, and the hills of Kent in the distance. Drink: 2002 premier cru St Emilion, with a fillet of rare breed beef, and surrounded by £8 million-worth of art.

The image of contract catering can for some be one of hospital slops and turkey twizlers, but that's not the reality in every single one of the foodservice sites.

Baxter Storey, for example, has this Barclays bank contract - and yes there are still employees there after the recent culls. And they can offer their employees the chance to work in the outstanding directors' rooms on the 31st floor, or at the Benugo outlet part-way up the tower.

The company also operates at Slaughter & May, the lawyers, where a team of ex-restaurant chefs work in the kitchen, serving up home-made pies and Scotch eggs, along with a range of modern British dishes for partners

Cooking for foodservice has more of a 9-5 lifestyle, few split shifts - and even some glamour.

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