In our first ever episode of Eventful Encounters, director of sales and marketing, Leanne and marketing manager, Tanita spoke to Graham Tinsley MBE, on all things nutrition and catering in events.
Graham is the executive head chef of Carden Park, a luxury
country hotel in Chester, and he’s also the culinary director for the Welsh Culinary Association which involves mentoring culinary teams that compete globally. Graham’s career spans decades and he shared with us his vast food-industry knowledge including the importance of nutrition in the events sector.
Discussing the connection between nutrition and cognitive function, Graham underscored how vital it is to consider food choices for conference attendees. He highlighted that the brain’s performance, especially in the crucial afternoon sessions, is closely linked to gut health. Drawing from personal experience, he shared how his wife’s battle with Crohn’s disease and his subsequent years of research, reshaped his understanding of gut health and nutrition. This personal journey led him to discover the significant role the gut plays in communicating with the brain, influencing cravings and overall brain function.
The conversation moved on to talk about how the gut and brain are in constant communication, impacting each other. To avoid the common “afternoon slump,” he suggests focusing on low glycaemic index foods that release energy slowly. Items like nuts, seeds, bananas, quinoa, and oats are preferable over quick fixes like chocolate bars. Fermented foods such as sauerkraut and kombucha are also recommended for their positive effects on gut health.
Continuing on, Graham talked about his kitchens at Carden Park and how they cater to a wide array of dietary requirements, from gluten-free to vegan and halal options. He described their meticulous approach to handling allergens, ensuring every dish is safe and inclusive. Graham’s experience revealed the growing complexity of catering in today’s diverse culinary landscape, even recounting a recent encounter with a guest suffering from “buffet phobia.”
For event organisers, Graham advised greater collaboration with kitchen staff to ensure menus enhance delegate performance. He suggested swapping typical conference snacks like cookies and Danish pastries for healthier alternatives such as energy bars, nuts, and fruits. The goal being to provide sustenance that keeps attendees alert and engaged throughout the day.
As Graham explained, by prioritising gut health and choosing the right foods, event organisers can significantly improve the performance and satisfaction of their attendees. His expertise and personal experiences provided valuable lessons for anyone involved in organising events, highlighting the intricate link between what we eat and how we perform.
