We chatted to our nutritionist Lizzie, about how she’s driving a culture of plant-based eating in our business, and why it’s so much bigger than swapping out meat for one month.
In light of World Mental Health Day, head chef Alex Standen bravely talks about his personal journey with mental health and how his involvement with The Burnt Chef Project led to him becoming a mental health ambassador.
Charlotte Rouse, head of operations for FUEL Experiences bagged herself a work experience she’ll never forget!
In recognition of Healthy Eating Week, food data and nutrition manager Lizzie Hennig shares her five top tips to having a nutritious balanced diet.
As part of Mental Health Awareness Week, we chatted to Rob Brown, our Head of IT, about his passion for ultra-running and the benefits it has on his physical and mental wellbeing.
In light of Mental Health Awareness Week, sous chef Anthony Hart talks about his personal journey with mental health and how his involvement with The Burnt Chef Project led to him becoming a mental health and wellbeing ambassador.
To celebrate Earth Day, our Director of Sustainable Business, Mike Hanson shares twenty one tips to help protect our planet and five of his favourite sustainable living apps.
Our head of wellness and nutrition, Andy Aston, shares the recipe for his classic split pea soup – a hearty soup for cold Winter days.
Turmeric and maple roasted parsnips, braised puy lentils, lemon and sage sprouts, wild mushroom sauce
Serve up a plant-based feast with exec head chef Steven Wren’s turmeric and maple roasted parsnips with braised puy lentils, lemon and sage sprouts and wild mushroom sauce. Packed with plant protein goodness!
In celebration of National Curry Week, head chef Maegan Quinto shares her top tips on how to cook authentic homemade curry.