Chef de la Maison

Modern Slavery and Human Trafficking Statement

Last updated: 9 September 2026

Chef de la Maison is committed to conducting business responsibly, ethically and with integrity. We recognise our responsibility to respect human rights and to take appropriate steps to prevent modern slavery, forced labour, human trafficking and exploitation within our business operations and supply chains.

This statement outlines the measures Chef de la Maison takes to identify, prevent and address the risks of modern slavery in accordance with the principles of the Modern Slavery Act 2015.

1. Our Business

Chef de la Maison is a UK-based hospitality and catering business providing services including:

• Café and hospitality services

• Corporate catering

• Business lunches and buffets

• Event and outside catering

• Food preparation and delivery

• Bespoke and luxury catering services

• Hospitality training and work experience opportunities

Our operations involve employees, trainees, work-experience participants, suppliers, contractors and business partners.

We aim to ensure that everyone working directly or indirectly with Chef de la Maison is treated fairly, safely and with dignity and respect.

2. Our Commitment

Chef de la Maison has a zero-tolerance approach to modern slavery, forced labour, human trafficking, servitude, exploitation and unlawful child labour.

We are committed to:

• Acting ethically and transparently in our business relationships.

• Providing fair and lawful working conditions.

• Complying with applicable UK employment and immigration legislation.

• Protecting workers from exploitation, intimidation or coercion.

• Working with suppliers and partners that demonstrate responsible employment and business practices.

• Taking appropriate action where concerns relating to modern slavery or unethical employment practices are identified.

We do not knowingly conduct business with any organisation involved in slavery, forced labour, human trafficking or other forms of worker exploitation.

3. Our Supply Chains

Our supply chains primarily include:

• Food and beverage producers, suppliers and wholesalers

• Coffee and refreshment suppliers

• Catering and hospitality wholesalers

• Packaging and disposable-product suppliers

• Catering equipment suppliers

• Cleaning and hygiene suppliers

• Transport and delivery providers

• Maintenance and professional service providers

• Technology, marketing and business-support services

We recognise that some supply chains, particularly those involving food production, agriculture, manufacturing, logistics, cleaning services and temporary or seasonal labour, can have increased exposure to labour exploitation risks.

We therefore seek to work with reputable suppliers and expect our suppliers, contractors and business partners to comply with applicable employment, labour, health and safety and human-rights legislation.

4. Recruitment and Employment Practices

Chef de la Maison aims to maintain fair, transparent and lawful recruitment practices.

Our approach includes:

• Completing appropriate right-to-work checks before employment.

• Providing employees with clear information regarding their role and employment arrangements.

• Complying with applicable National Minimum Wage and National Living Wage requirements.

• Following applicable working-time, holiday and employment legislation.

• Seeking to ensure that workers are treated fairly and without intimidation, coercion or exploitation.

• Ensuring employees have appropriate channels through which concerns can be raised.

• Not knowingly using forced, bonded or compulsory labour.

• Not knowingly allowing recruitment practices involving unlawful worker-paid recruitment fees or financial coercion.

Where we work with employment agencies, training organisations, work-experience programmes or other labour providers, we expect them to operate in accordance with UK employment law and ethical recruitment standards.

5. Modern Slavery Risk Assessment

We recognise that modern slavery risks can occur at different stages of the hospitality and catering supply chain.

Areas that may require particular attention include:

• Agricultural and food-production supply chains

• Imported food and beverages

• Food processing and manufacturing

• Packaging manufacturing

• Cleaning and facilities services

• Transport and logistics

• Agency, temporary or seasonal workers

• Labour-intensive supply chains

• Suppliers operating across multiple countries

Our approach is proportionate to the nature, size and level of risk associated with our operations and suppliers.

Where concerns are identified, we will seek further information and take appropriate action.

6. Supplier Due Diligence

To reduce the risk of modern slavery within our supply chain, Chef de la Maison seeks to:

• Purchase from established and reputable suppliers.

• Consider the ethical and employment standards of suppliers when appropriate.

• Seek assurances or supporting information from suppliers where a modern slavery risk is identified.

• Raise concerns with suppliers when employment or ethical standards appear inconsistent with our expectations.

• Review supplier relationships where significant concerns are identified.

• Avoid entering into or continuing relationships with organisations that knowingly engage in modern slavery or serious labour exploitation.

Where proportionate, we may request information regarding a supplier's employment practices, modern slavery policies, supply-chain standards or other relevant compliance arrangements.

7. Policies and Internal Controls

Our approach to preventing exploitation is supported by employment and operational practices including:

• Fair recruitment procedures

• Right-to-work verification

• Employment documentation

• Payroll and wage controls

• Working-time monitoring

• Health and safety procedures

• Staff supervision and management

• Supplier management

• Processes for reporting workplace concerns

Managers are expected to take concerns relating to employee welfare, exploitation or unethical conduct seriously and escalate them appropriately.

8. Training and Awareness

Chef de la Maison aims to ensure that managers and relevant team members understand the potential indicators of modern slavery and labour exploitation.

Awareness may include recognising signs such as:

• A worker appearing to be controlled or intimidated by another person.

• Workers being unable to freely access their wages.

• Evidence of coercion, threats or excessive working hours.

• Workers appearing unable to leave their employment freely.

• Concerns regarding accommodation, transportation or recruitment arrangements.

• Someone else controlling a worker's identification documents or finances.

• Unusual employment or payment arrangements that could indicate exploitation.

Staff are encouraged to report concerns rather than attempting to investigate suspected exploitation themselves.

9. Reporting Concerns

Employees, workers, contractors, trainees, suppliers and business partners are encouraged to report concerns relating to suspected modern slavery, human trafficking, exploitation or unethical employment practices.

Concerns may be raised with a manager or senior member of Chef de la Maison management.

Reports will be taken seriously and handled as sensitively and confidentially as reasonably possible.

Where there is evidence or reasonable suspicion of criminal activity or immediate danger, the matter may be referred to the appropriate authorities.

No person should suffer detrimental treatment for raising a genuine concern in good faith.

10. Responding to Modern Slavery Concerns

If a potential modern slavery issue is identified, Chef de la Maison will consider appropriate action depending on the circumstances.

This may include:

• Escalating the concern to senior management.

• Seeking further information.

• Reviewing the relevant supplier or contractor relationship.

• Protecting the welfare of any potentially affected individual.

• Requesting corrective action from a supplier.

• Suspending or terminating a business relationship where serious ethical standards have been breached.

• Reporting suspected criminal activity to the appropriate authorities where necessary.

Our priority will be to respond responsibly while considering the safety and welfare of potentially affected individuals.

11. Monitoring Our Effectiveness

Chef de la Maison is committed to improving its approach to preventing modern slavery.

We will continue to consider the effectiveness of our controls through areas such as:

• Recruitment and right-to-work compliance.

• Employee and worker concerns raised.

• Supplier-related concerns.

• Significant changes to our supply chain.

• Employment and labour compliance.

• Management awareness of modern slavery risks.

• Actions taken where potential risks or concerns have been identified.

Where improvements are identified, we will seek to incorporate them into our business practices.

12. Continuous Improvement

We recognise that preventing modern slavery requires ongoing attention.

Chef de la Maison will continue to:

• Review its employment and recruitment practices.

• Strengthen supplier due diligence where appropriate.

• Promote awareness among managers and employees.

• Review higher-risk areas within our supply chain.

• Respond appropriately to concerns.

• Update this statement as our business, operations and supply chains develop.

13. Approval and Review

This Modern Slavery and Human Trafficking Statement represents Chef de la Maison's commitment to responsible and ethical business practices.

The statement will be reviewed periodically and updated where necessary to reflect changes in our operations, supply chains, relevant legislation and good practice.

For and on behalf of Chef de la Maison

Name: Nathan Higgins
Position: Director / Managing Director

Chef de la Maison
Peterborough, United Kingdom