Following the success of our January Full Team Event, the Klipspringer Team came together again for a gathering at our Ipswich headquarters.

A mix of informative presentations and interactive workshops, the day provided a fantastic opportunity to unite our office, laboratory, warehouse, and remote workers as we reviewed the year so far and discussed our plans for the remainder of 2025.

Inspired by our learnings, we wanted to provide a brief rundown of the day – sharing our highlights and most valuable takeaways. We also wanted to say a huge thank you to everyone involved!

Company Presentation and Updates

It is tradition for Klipspringer Full Team Events to open with a word from our Directors.

April’s session was filled with exciting updates, key learnings, and plans for the future. It also shone a light on the incredible work carried out by different departments and individual team members. A prime example is our HR Manager Natalie Smith who was awarded Team Player of the Month.

There was also a section dedicated to the Klipspringer Core Values, with individuals from across the company explaining what ‘Care, Competence, and Focus’ means to them.

Workshop 1: The Ultimate Paint-Off

‘The Ultimate Paint-Off’ was hosted by Sherelle Smith and Mackenzie Bradshaw. The pair shared their artistic insights as they guided the Klipspringer Team through a high-energy painting session.

Split into groups of two or three, everyone was given a topic to convey on their canvas. Then, once the time limit was up, the wider team had to work out which topics were being addressed.

Scrolling through the gallery below, you may want to take a guess yourself. Examples include Klipspringer’s 25th Anniversary, our ongoing commitment to food safety, the positive feedback we’ve received on our A3 Hygiene Monitor, and the care we show to both our customers and team.

Workshop 2: Jodie Hughes

Workshop 2 was hosted by our expert speaker: Jodie Hughes. As a Business Psychologist specialising in Organisation Effectiveness, Jodie was the perfect person to speak on the ‘Psychology of Resilience’.

Drawing on neuroscience and cognitive strategies, this interactive session inspired us all to challenge our thinking behaviours, so that we might practice wellbeing and resilience in our everyday lives.

Thanks to Jodie’s unmissable insights, the Klipspringer Team is feeling more inspired and invigorated than ever!

Workshop 3: Taste the Culture

Papa Appiah and Joe Vidales led the next workshop, aptly named ‘Taste the Culture’. Papa kicked things off by sharing the history of his Jollof recipe, highlighting the cultural significance of this iconic dish. He then provided delicious samples for everyone to enjoy.

Next, Joe taught us all about Pico de Gallo. His ingredients included tomato, celery, and white onion – mirroring the colours of the Mexican flag. The Klipspringer Team was then invited to prepare Joe’s signature mix, adding even more flavour to the dish.

After another round of delicious samples, the workshop was brought to a close – it was a fantastic opportunity to learn about two different cultures and to expand our culinary knowledge.

Workshop 4: The Challenge Zone

Led by Jamie Hart and Hadley Smith, Workshop 4 highlighted the amazing work carried out by our Operations and Laboratory teams. First, participants were given a list of products to find in the Klipspringer Warehouse. A bag of our iconic Skittles was placed alongside each item. The teams then had to put together a SegriScreen MK3, the ultimate test that our new and improved SegriScreen design can be assembled in under ten minutes. As predicted, everyone completed the task with plenty of time to spare. In fact, each team had enough time left over to think of a creative pose that showed off this exciting new release.

The third challenge was to assemble 50 Food-Safe Detectable Pens. This allowed the wider Klipspringer team to see the design of our pens first hand – getting a closer look at the unique cartridge suspension system.

Finally, the teams got to try out two key pieces of instrumentation: the A3 Hygiene Monitor and the LazaPort8. They used the A3 system to find out how good they were at carrying out an effective clean – competing to see which team could remove the most amount of organic residue. Then, they used the LazaPort8 to test the accuracy of a thermometer against the temperature points of 0°C and 100°C.

Lunch from The Pasta Bar!

It wouldn’t be a Klipspringer Full Team Event without a stand-out catering experience. Throughout the morning, we were treated to some incredible white and milk chocolate Florentines. Then, we sat down for a fantastic lunch from The Pasta Bar.

From Slow Braised Bolognese and Slow Cooked Lamb Ragu to Vegan Bolognese and Basil Pesto Pasta, there was something delicious for everyone to try. Joe Vidales even surprised the team with some Molletes – an open-faced sandwich that is traditional to Mexico.

So there you have it, an overview of our Full-Team Event for April. With engaging workshops and an inspirational guest speaker, a fantastic day was enjoyed by all!

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