Contract caterer Graysons has established an exclusive chef consultant partnership with Tredwells chef-patron Chantelle Nicholson.
Nicholson will create a fresh food to go deli range exclusively for Graysons, and develop a plant-based café concept, while also supporting the development and training of its chefs.
Graysons’ managing director Tim O’Neill said: “We are really excited to be working with Chantelle, the demand for vegetarian dishes across all of our sites has grown exponentially over the last two years and the development of high quality innovative plant based menus is key to maintaining and driving sales in this market.
“We are also really looking forward to her engaging with and inspiring our chef teams and working with our development team to push the boundaries of what we offer our customers.”
Graysons operates in the business and industry catering sector with clients such as the Francis Crick Institute and Commonwealth Bank of Australia, as well as the commercial venue and public visitor sectors with clients such as the Royal Over-Seas League and the British Library.
As well as chef-patron of the two-AA-rosette Tredwells in London’s Covent Garden, Nicholson is also group operations director for Marcus Wareing Restaurants. She published her first book Planted earlier this year and was awarded Manager of the Year at the 2016 Catey Awards and Chef of the Year in the 2017 Shine Awards.