IT'S NOT ALWAYS appropriate to turn up to your job dressed in a kangaroo costume and carrying an array of edible bugs, but it's all in a day's work for Fred Ockwell. He is a chef manager at The Brookwood Partnership, contract caterers who this year have pulled off the impressive feat of being the runner-up on our list. In the kitchens of one of their clients, the City of London School for Girls, Ockwell presides over 12 people, who produce 450 meals every day for hungry pupils and teachers. His unusual outfit and snacks — which include chocolate-covered grasshoppers and salt-and-vinegar crickets — are part of Australia Day celebrations, which Ockwell introduced to bring a touch of sunshine to a January lunchtime. As well as the insects, there is an impressive range of fare on offer, including fresh fruit and vegetables, a salad bar and desserts. Ockwell says he loves his job. “I'm lucky because we've got a good team here,” he says. “And Brookwood gives us the licence to do what we do best — produce healthy food for the pupils. I also get on well with the girls and the school staff. There's always a buzz in this dining room.” Ockwell's colleagues also say the business delivers. They rank the group first in two of our eight factors — My Manager (85% positive) and Giving Something Back (86%) — and second for Wellbeing (78%). People are happy with the balance between their jobs and their home lives (82%, an unbeaten score in our survey)and more than half of them (52%) say they have never had a bad day — another top score. Ellen Goodwin, a catering supervisor, has worked at the company for 12 years and says the team spirit is infectious. “We all muck in together and support each other,” she says. “The leadership are hands-on and approachable.” The majority of Brookwood's managers are also chefs, and they spend plenty of time talking to their staff. This is received positively by the 809 employees, who say their leaders help them to fulfil their potential (82%), express appreciation for a job well done (87%) and talk honestly with them (90%). All three scores are in first place. The firm was set up in 1996 by Sue Parfett, Kate Martin and business development manager Graham Sibthorp, who died suddenly at the end of last year. Parfett and Martin describe their shock at losing their colleague, who they say is “greatly missed”. The three had worked together in the catering industry, and, in Parfett's words, “we decided we could do it better”. Today, there are operations at 97 sites, using fresh and locally sourced ingredients where possible. Ockwell, for example, gets his meat from nearby Smithfield market. Brookwood comes up trumps for saving the earth. Staff say the firm makes an effort to protect the environment (89%, unbeaten in our survey). An inhouse team representing the Planet Matters initiative comes up with ideas such as on-site vegetable and herb plots tended by pupils, as well as policies on fair-trade purchasing, local suppliers and food wastage. The company supports three charities: Build Africa; Magic Breakfast, which donates morning meals to primary schools; and Springboard, which helps underprivileged people in the hospitality, leisure and tourism industries. Workers agree that it has a strong social conscience (88%, third place). Back in the City of London dining room, Anne, 9, is thoughtfully chewing on a chocolatey creepy-crawly, which she pronounces “a bit fishy”. She says, “I like how the food is different every day. And I like how Fred dresses up.” www.brookwood-ptnrs.com