Restaurant Associates has welcomed nutritionist and dietician Clare Gray to its growing team of chef partners.
Gray will join the likes of Michel Roux, Sabrina Ghayour, Jason Atherton, Dipna Anand, restaurant group Native, Restaurant Associates’ other chef partners.
With health and wellbeing becoming increasingly important to guests, Gray's 15 years of experience as a registered dietitian and professional chef will help guide the foodservice provider in developing healthy and sustainable menus.
Dishes may include asparagus, broad bean, and ricotta frittata; cobnut, tahini, and dukkah breakfast bar; spring pea, herb, and white bean broth with buckwheat dumplings and sorrel; and elderflower frozen kefir with roasted blackcurrants.
Luxey Dayanandan, head of nutrition and sustainability at Restaurant Associates said: “Clare crafts meals that are not only delicious but also designed for wellness. Her passion for more sustainable food choices aligns perfectly with our net zero journey, highlighting the importance of locally grown and seasonal produce for both our health and the planet. All the dishes are carbon-rated as low and not only taste fabulous but also support our guest’s wellbeing journeys.”
Gray added: “I am absolutely thrilled to be working with the talented and dedicated team at Restaurant Associates, their values around healthy food, seasonality, sustainability and delicious tasting food are perfectly aligned with me and I’m very excited to be collaborating with them.”
Sustainability experts Imogen Davis and Ivan Tisdall-Downes from the Native restaurant group partnered with Restaurant Associates late last year.
The pair are renowned for championing wild British produce and have collaborated with Restaurant Associates to develop seasonal menus for chefs across the Restaurant Associates estate. Their work spans a variety of dishes, including canapés, bowl food, starters, mains, and desserts.
