Case Studies
Read through our case studies of people and organisations we've worked with.
Balanced nutrition in later life is key to good health, just as it is in younger years. We work on menus, conduct nutritional analysis and and provide recommendations for both the active residents in their own accommodation and also the nursing home for more frail individuals. Working with and advising the food outlets in the village from cafes and restaurants to specialised chefs with modified diets in the care home, we transform the menus and the dining experience. Follow on food safety audits and nutrition audits enable residents to feel confident in the food produced on site and allows further development of the food offering.
As the Lead Nutritionist for the Birmingham Commonwealth Games, Diane Johnson had the privilege of contributing to one of the UK’s most prestigious events. Working alongside multiple contractors and colleagues, she helped design a comprehensive menu that catered to an extremely varied range of dietary requirements, including Jain, Halal, vegan, gluten-free, and coeliac-friendly options.
This work required meticulous attention to detail, ensuring every meal was nutritionally balanced and allowed athletes to make confident and informed choices. It’s this same dedication to quality and care that underpins all our dining projects, regardless of their size or complexity.
We have provisioned expeditions, including a sailing round the world record attempt and also advised sports teams travelling and competing in other countries. Each situation is very different and requires detailed planning and an understanding of the countries involved and also the sport.
The main source of nutrition for the round the world voyage was freeze dried food by necessity of the project. Freeze dried is light and may be eaten hot or cold by adding water. This makes it the ideal food where weight of the cargo is an issue, preparation of food needs to be minimal and physical exertion is in shifts.
From running taste testing sessions for the athletes to analysing the products in a laboratory to ascertain nutrition claims the athletes were given the best possible nutrition, and a variety of products for their expeditions.
Working in education settings can be challenging and very rewarding. In a boarding school setting the food that is provided starts with breakfast and ends with supper. Ensuring that pupils have a wide variety on the menus and satisfying all appetites from sport teas for visiting youth athletes to comfort food that reminds pupils of home from all around the world, this is an environment that required careful planning and consultation with students and staff, all of whom can be heavily reliant upon the kitchens. Food safety as well as nutrition, marketing and presentation were all addressed providing the diners with a positive overall experience and communication with families at home was key.