By Richard Dewey
Executive Head Chef at Billesley Manor Hotel and Spa
Annually throughout March, National Nutrition Month aims to raise awareness surrounding the importance of making informed food choices and developing healthy eating habits.
In recent years, consumers have become more health conscious and actively seek nutritious options when dining out. In a 2022 survey from the Food Standards Agency, it was found that 33% of participants would like to see healthier options in restaurants and bars. Therefore, it’s important to provide a range of dining options so that guests know they can still make informed, healthy choices when eating out, reducing the connotation that dining outside the home, such as at an event, opens itself to ‘unhealthy eating’.
From weddings to corporate events, it’s important to ensure that all event menus cater to diverse preferences while maintaining nutritious value. Ideally, each dish should be crafted using homegrown or locally-sourced ingredients, ensuring captivating flavours with inherent health benefits. Nutrition is a critical part of health and development and is related to improved well-being, stronger immune systems, lower risk of non-communicable diseases, and longevity.
People attending events may have various dietary restrictions or preferences, including vegetarian, vegan, gluten or lactose free diets. Offering nutritious options ensures that attendees with specific dietary needs can find suitable and satisfying meals, promoting inclusivity and ensuring everyone feels catered to.
Events also have the opportunity to set a positive example by prioritising health and wellness through food offerings. By showcasing nutritious menus, event organisers can inspire attendees to make healthier choices in their own lives, leading to long-term benefits for individual health and well-being.
Furthermore, many nutritious food options align with sustainable food practices. By choosing sustainable menu options, event organisers can reduce their environmental footprint, support local farmers and producers, and contribute to a more sustainable food system.
With a strong focus on sustainability, our hotel has its own kitchen garden where we grow a selection of fruits, vegetables and herbs. This helps us to reduce our carbon footprint whilst providing the opportunity to learn and explore creativity in the kitchen.
At Billesley Manor Hotel, we recognise the integral role that nutrition plays in overall well-being and are dedicated to providing guests with nourishing options that cater to diverse dietary needs and preferences, particularly at our wedding and corporate events.
As the Executive Head Chef at Billesley Manor, I can’t stress enough how important nutrition is in not only promoting the health and wellness of guests but also showcasing event venues as leading the way in catering to consumers’ evolving food choices, helping them stand out from the crowd.
Richard Dewey is the Executive Head Chef at Billesley Manor Hotel. With a rich background in the hospitality industry, his expertise lies in managing a successful culinary team and crafting innovative dining experiences.
