Bartlett Mitchell, one of the UK’s leading independent caterers, has strengthened its commitment to health and wellbeing with the appointment of Kate Cook as nutritionist.
In her role, Cook will work alongside Bartlett Mitchell’s chef director Pete Redman to devise dishes that tie in with the caterer’s Delicious And Responsible Eating (DARE) eating programme.
The DARE programme, launched in 2000 (when the company was formed), focuses on the many benefits eating a fresh and nutritious diet can bring to an organisation and is now fully integrated into all the company’s menus and activities.
Cook will work with Redman to create imaginative menus and messaging to further educate and inspire clients, and engage them with DARE-ing eating.
A nutritional therapist with 20 years experience, Cook will visit client sites and host ‘lunch and learn’ sessions for customers. She will also work on a range of initiatives to support Bartlett Mitchell’s sustainability targets including Wellness Wednesdays, Meatless Mondays and FunkyFish Fridays.
The appointment is part of Bartlett Mitchell’s strategy to offer customers more choice and information about how to eat well at work and home. By providing accessible, bite-sized information linked to the menus, the company is able to support clients’ broader health and wellbeing strategies.
Francois Gautreaux, managing director of Bartlett Mitchell, said: “We are delighted that Kate has joined us to take DARE our Delicious and Responsible Eating on to the next level. Her corporate experience will help our team and clients to focus on wellbeing and fuel productivity across the board. Her influence will make an impact on our food offer and as importantly educate our team and customers about Delicious and Responsible food.
“We have an exciting year of activities planned to bring our strategy for making wellbeing part of our customer’s daily eating habits including more vegan, vegetarian and veg-centric dishes.”
Cook added: “I am super excited to work with Bartlett Mitchell who certainly walk the walk regarding wanting the best nutritionally dense food for their clients. As interest in nutrition and the benefits to employees and employees become obvious, the company wants to be at the cutting edge of what makes a difference in terms of great food and the latest nutritional science. I am delighted to be on that journey with them.”