Contract caterer Graysons has established an exclusive partnership with chef Chantelle Nicholson to support the development of their chef teams and inspire the development of their plant-based menus for the business and industry market and for their growing public catering market.
Health and wellbeing will be at the forefront of the partnership, for which Chantelle will create a fresh food to go deli range exclusively for Graysons, and develop a plant based café concept, whilst also supporting the development and training of their chefs.
Chef-patron of Tredwells in Covent Garden and author of the book Planted - an instant Amazon best-seller - she has a formidable reputation as a forward-thinking and creative chef. Chantelle is widely recognised as delivering the most thoughtfully-developed and well-flavoured plant-based menus London has to offer.
Graysons’ partnership with Chantelle is born out of shared commitments towards seasonal, local and sustainable eating, where more advanced and plentiful plant-based options protect the environment as well as boosting customers’ health and wellbeing.
Graysons operate 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.
Managing Director Tim O’Neill commented: "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".
