Principal Hotel Company, a collection of over 30 properties throughout the UK under the PRINCIPAL and De Vere brands, has 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. The company is working towards being able to offer a full nutritional breakthrough on each and every dish on menu, which will be available on request.
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.”
Comprised of nine service features which together are designed to offer a highly responsive, personalised meetings and events service, Smart Space covers everything from a live availability booking service to truly tech-savvy support, with up to 1GB super-fast Wi-Fi, interactive displays and an on-site team of friendly experts to help overcome any tech issues a client may face.
An optional add-on to the Smart Space and nutritionally-balanced menus is the personal training break-out sessions, which are being rolled out in phases across the properties. This initiative is reflective of The Principal Hotel Group’s recent, heavy investment in outdoor spaces and works to its ethos of providing healthier working environments for corporate clients.