Mark Stevens, head chef at Tate & Lyle's sugar plant in London for the past 22 years, tells Gaby Huddart what's cooking
Q: How has catering at Tate & Lyle developed?
A: For many years, this was just a works canteen, pie-n-chips place. But in November we got rid of the metal counters and replaced them with ceramic tops. And we got rid of the old plastic chairs and tables and replaced them with pine tables and nice chairs, draped in peach, pink and mauve. It now looks more like a restaurant.

Q: Has the food changed, too?
A: Yes, we offer loads more choice. We have a classic counter, for traditional food, an around-the-world counter for dishes like curry or coq au vin, a vegetarian Garden of Eden, a pasta counter, and a deli-bar for sandwiches and baguettes.

Q: Hasn't this made your life more difficult?
A: No, I love it. It's given me a new lease of life.

Q: Any dishes you're particularly proud of?
A: I recently did red snapper with sweet potato and plantain marmalade, which was lovely.

Q: How many staff use the restaurant each day?
A: More than 600. About two thirds of them are factory workers and the rest are office staff.

Q: What's their favourite dish?
A: Still roast dinner with all the trimmings, but the staff are getting more adventurous.

Q: Do they like puddings?
A: We don't sell many – I think that's because people here are surrounded by sugar.

Q: What's the average spend per head?
A: £2.70. The most expensive main dish is £2.25.

Q: Is this an in-house operation?
A: No, it's been run by Sodexho since November – all the changes are thanks to them.

Q: What sort of contract is it?
A: Cost-plus, lasting five years with an annual turnover of around £365,000 a year.