Often, when we think about how to improve our mental health, we start looking at reducing stress levels, increasing rest periods, exercising and communication – but what about the way we nourish our bodies?
World-class Liverpool venue Spaces at The Spine has recently introduced a new event catering concept designed to support wellness and mental wellbeing through food. Whether attending a conference or one of their many events, Spaces at The Spine has redefined event dining, placing the wellbeing of their guests at the heart of their operations. Natacha Allen, Head of Commercial Events at Spaces at The Spine shares how the concept began and how it has been received.
What was the inspiration behind the concept of catering for wellness?
The world is changing, and so is event catering and people’s approach to food. The initial inspiration was our commitment to not only meet but exceed the expectations of modern, health-conscious clientele. We envisioned a space where nourishment is not just an afterthought but the core of our offering.
Could you describe the menu development process?
Menu development is a collaborative, creative process that brings together chefs, nutritionists, supply teams, and clients. It starts with a seasonal or thematic brief, led by a broader wellbeing or sustainability focus. Our chefs then develop dishes that are exciting, nourishing, and operationally sound, while our procurement team ensures ingredients are ethical, available, and within budget. Nutritionists advise on balance and allergens, and we always loop in client feedback and local preferences.
How does the WELL certification influence your approach?
The WELL Standard focuses on 10 key concepts, one of which is nourishment. This has given us the opportunity to expand and truly support the entire concept, not only for the Royal College of Physicians (RCP) and Spaces at The Spine, but for the entire building. Our catering is designed to meet these stringent standards, ensuring that every meal we serve contributes to the health and wellbeing of our visitors. For example, plant-based, vegan and vegetarian dishes are spotlighted in every menu and placed before fish and meat options; we have reduced the number of pork dishes; salt and sugar are also reduced throughout the entire catering offer.
How has the concept been received by customers?
The reaction from our customers has been overwhelmingly positive. Many have expressed their appreciation for the thoughtful approach we have taken towards nutrition and inclusivity. Our commitment to holistic wellness has not gone unnoticed, and we have received numerous accolades from both visitors and industry professionals alike.
How do the Low-GI ingredients and future 50 ingredients incorporated into the menus support guests?
The Low GI menu features dishes made with ingredients that help maintain stable blood sugar levels, preventing the post-lunch energy slump. Dishes are designed to keep delegates feeling alert and focused throughout the afternoon. Data from our feedback forms indicates that 85% of visitors feel more energised and satisfied after their meals at Spaces at The Spine.
