Sponsored by Charlton House
Rocco Forte Hotels
This award serves to recognise a hospitality business that has shown the greatest commitment and taken the most innovative steps to develop a food offering that caters for the growing demand for healthier and more nutritious eating options.
The winners of this category exemplify commitment and have designed innovative ways to showcase healthy, nutritious practices across their organisation.
Described by the judges as forward-thinking, the Rocco Forte Nourish programme focuses on providing nourishing, innovative and tasty food for all guests, whether they are eating in a restaurant, the spa or in their room.
Rocco Forte Nourish also ensures that guests can eat healthily throughout its numerous resorts, with Nourish dishes created by executive chef of Rocco Forte Hotels Fulvio Pierangelini (previously two-Michelin-starred chef-patron of Gambero Rosso restaurant) in association with other nutritional experts. The dishes are devised using local and seasonal produce and are rich in fruit and vegetables, fish, olive oil and whole grains, and flavoured with herbs grown in the gardens at the individual resorts.
At breakfast, guests will find the Rocco Forte Nourish corner with specially selected healthy options, including sugar-free almond and soya milk, crudités and gluten-free products. Bespoke healthy in-room bars are available to book in advance in each hotel, with a selection of snacks and drinks including raw bars, kale crisps, vegetable crackers, nuts, coconut water and matcha drinks.
Of the group's hotels, Brown's Hotel in London has collaborated with Madeleine Shaw, a British chef and nutritional health coach, to create an innovative and delicious menu exclusively for guests. And the Balmoral in Edinburgh has partnered with record- breaking cyclist Mark Beaumont, who has worked alongside the hotel's chef to advise on ingredients to give the body the nourishment it needs.
Rocco Forte Nourish is just one element of Rocco Forte Hotels' newly launched all-encompassing wellness offering, inspiring healthy routines and encouraging guests to keep wellbeing at the front of their minds while travelling.
"The scope, innovation and ambition of the winner was truly unique," said Roger Kellow of Hobart UK.
"It's inspiring and new and it's been achieved in a luxury setting," added Neel Radia of the National Assocation of Care Catering.
What the judges said
"To win a Catey is special, so the entry had to fulfil that, and it did! The criteria of innovative ideas were achieved admirably."
"A clearly innovative approach to the top end of the hotel sector which traditionally shies away from developing this area."
"They've taken an innovative approach and made a creative choice. It's a brave step forward and it's inspirational."
- The Brookwood Partnership
- Eden Foodservice
- Rocco Forte Hotels
- Gary Hunter, Head of faculty for hospitality and culinary arts, Westminster Kingsway College
- Caroline Fry, CEO Business and Industry, CH&Co Group
- Roger Kellow, Government account manager, Hobart UK
- Mark Linehan, Managing director, Sustainable Restaurant Association
- Lucy Mowatt, Specialist dietitian, department of Nutrition and Dietetics, St George's University Hospitals NHS Foundation Trust
- Scott Pring, Executive head chef, Bridgwater College catering team
- Neel Radia, National chair, National Assocation of Care Catering
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