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.
Head hospitality chef, Anthony Hart, has been recognised as a Culinary Hero at the Craft Guild of Chefs Awards, for going above and beyond during the pandemic.
Our head of wellness and nutrition, Andy Aston is hosting a series of spiritual wellbeing workshops for our chefs in London, alongside mindset and meditation coach and former Acorn Scholarship winner, Shane Cooke.
In celebration of British Tomato Fortnight, nutritionist Rosie Cadogan shares the hidden health benefits of tomatoes and why we should be using them more in our kitchens.
It’s been great to see so many chefs encouraging others to speak out when they need to, in light of Mental Health Awareness Week. Our head of nutrition and wellbeing for London, Andy Aston was recently appointed the Craft Guild of Chefs wellness ambassador, a new and important role for the Guild to support the mental health and wellbeing of those working in our industry. We caught up with Andy to find out why he took this position on the committee and what it means to him.
Our head of wellness and nutrition for London, Andy Aston, has been elected as Wellness Ambassador on Craft Guild of Chef’s 2021 committee.
Our nutritionist Rosie Cadogan talks about the benefits of eating green leafy vegetables and why it’s important for us to be including them in our dishes.
Nutritionist Rosie Cadogan explains why sleep, stress and movement are critical to our health and wellbeing as she shares her top tips to achieving The Health Trifecta.