Bennett Hay introduces wellbeing-focused grab and go offering

Bennett Hay has launched Mindfuel, a new workplace grab and go dining concept.

Mindfuel's recipes were developed by Bennett Hay's chef and culinary director Candice Webber and nutritionist Dorota Cloke with the aim of providing seasonal dishes that fuel concentration.

The breakfast pots, salads, sandwiches and snack pots focus on lean proteins, probiotics and Omega 3s.

These are also labelled with the carbon footprint associated with each item to enable diners to make climate-conscious decisions.

It comes after Bennett Hay achieved accreditation from Food for the Brain, a not-for-profit charity seeking to inform organisations to consider the correlations between diet and mental health.

Zoë Watts, managing director of Bennett Hay, said: "We're excited to bring a very science-led food proposition to our catering. Mindfuel has been in development for some months and is backed by respected specialists and the culinary flair of Candice.

"Not only is the food better for the individual, but it's also better for the planet as our customers can see the carbon footprint of each product and be even more informed around what they are eating."

Workplace caterer Bennett Hay was founded in 2010.

Image: Candice Webber on the right, with Dorota Cloke on the left.