Each of its three UK meeting venues is creating meals with delegates in mind. Led by Northamptonshire meeting venue, Highgate House’s Head Chef and ‘Chef of the Year’ award winner Lee Gaskins, Sundial Group has pioneered a brain food approach to its menus, using fresh local produce where possible and including ingredients known to help with concentration and boost memory.
Building on the Group’s passion for fresh ingredients, diners at each of the three Sundial UK meetings venues can enjoy seasonal produce and dishes accredited by the Vegetarian Society to tantalise the taste buds while nourishing the mind and body.
Jerry Toth, Sundial Group’s Executive Chef said, “At Sundial we pride ourselves on being experts in the meetings industry and adding value to every event that we host. Using the right food such as oily fish rich in omega 3 and high quality meats and free-range eggs to offer protein which to stimulate productivity, brain power and a healthy, varied diet is just one of the ways that we ensure we are offering the best possible environment for meetings, where our business guests can thrive.”
While healthy food is always on the agenda, the chefs at each location can also create bespoke menus, tailored to each particular event or dietary requirement. This option includes four-course buffets during meetings and conferences as well as main meals for banquets and formal dinners.
The food service at Sundial lends itself incredibly well to those keen to detox and enjoy a healthier lifestyle, making it an attractive location for companies keen to increase productivity and encourage healthy lifestyle choices amongst its staff. Multiple studies, dieticians and doctors have long since attested to the fact that eating organic, fresh food poses much greater health benefits than processed foods or food treated with chemicals such as pesticides.
Food on the menu at Sundial makes this a much easier prospect with a number of schemes and safeguards in place to ensure the healthy option is also the tastiest. Amongst other credentials, all eggs used in Sundial meals are strictly local and free-range, all poultry is monitored by the Red Tractor Food Standards Scheme, fresh ingredients are used throughout, preference is given to local produce reducing the time taken to get the ingredient from source to plate and food is free from genetically modified ingredients.
For more information about Sundial’s first class venues and healthy body healthy mind food service, please visit http://www.sundialgroup.com.
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Operates 3 UK specialist conference, meeting and management training venues with unique team building activities plus meetings management service. Based in Northamptonshire, Surrey and Warwickshire but can support events worldwide.