Healthy menus, for a healthy body and mind

Principal Hotel Company has this month launched its new nutritionally-balanced menus created in collaboration with Group Nutritionist, Wendy Martinson OBE, as part of the group’s meetings and events concept, Smart Space.

Wendy, who is also currently Lead Nutritionist for the Great Britain Rowing Team and Lead Performance Nutritionist for the English Institute of Sport has worked with the Executive Chef team to devise menus which provide time-pushed delegates with well-balanced, nutritional options that promote healthy eating for body and mind. Using fresh, locally sourced produce wherever possible, the menus will be refreshed each season to ensure they make the most of high quality seasonal fayre.

Whether delegates are after a filling yet healthy meal – like the cauliflower, spinach and chickpea curry – or are seeking a lighter lunch, such as Goats cheese frittata with a salad of butter lettuce, watercress, apple and avocado, there is a delicious dish that will please every palate. ‘Free from’ and allergy requirements are also considered, with the on-site team trained to advise on specific ingredients.

Seasonal ingredients have been carefully selected to ensure delegates remain energised throughout the day. Incorporating foods such as mackerel – which is rich in omega 3 fats that help support cognitive function – to the lesser known freekeh, a grain that contains carbohydrate for energy plus some protein, while also being a source of Lutein and zeaxanthin – antioxidants important for eye health – the menus have been designed to aid delegate’s wellbeing and help them to remain focused and motivated throughout the day.

Wendy Martinson OBE, Group Nutritionist commented: “In order to perform at their best during a meeting or conference, delegates need to eat healthy food that makes them feel great and aids concentration. The new menus have been meticulously designed to ensure a great balance of ingredients, nutritional benefits and taste. To help delegates decide what to eat, a heart symbol has been placed next to my recommendations, this indicates the dishes with the potential for the greatest nutritional impact on meeting attendees. For example dishes rich in omega 3, slow release carbohydrates, antioxidants and vitamin C may influence concentration, energy levels and help support the immune system. Meeting organisers can sit back and relax safe in the knowledge that their delegates will be well looked after.”

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