Restaurant Associates announces nutritionist Clare Gray as latest chef partner

Restaurant Associates has added nutritionist and dietician Clare Gray to its ever-expanding cohort of chef partners.

Gray will join the likes of Michel Roux, Sabrina Ghayour, Jason Atherton, Dipna Anand and restaurant group Native, Restaurant Associates’ other chef partners. 

With health and wellbeing becoming increasingly important to guests, Gray’s 15 years of experience as a registered dietitian and professional chef will help guide the foodservice provider develop healthy and sustainable menus.

Dishes may include the likes of asparagus, broad bean and ricotta frittata; cobnut, tahini and dukkah breakfast bar; spring pea, herb and white bean broth with buckwheat dumplings and sorrel; and elderflower frozen kefir with roasted blackcurrants.

Luxey Dayanandan, head of nutrition and sustainability at Restaurant Associates said: “Clare crafts meals that are not only delicious but also designed for wellness. Her passion for more sustainable food choices aligns perfectly with our net zero journey, highlighting the importance of locally grown and seasonal produce for both our health and the planet. All the dishes are carbon-rated as low and not only taste fabulous but also support our guest’s wellbeing journeys.”

Gray added: “I am absolutely thrilled to be working with the talented and dedicated team at Restaurant Associates, their values around healthy food, seasonality, sustainability and delicious tasting food are perfectly aligned with me and I’m very excited to be collaborating with them.”

Sustainability experts Imogen Davis and Ivan Tisdall-Downes of the Native restaurant group partnered with Restaurant Associates late last year.

The pair are known for championing wild British produce and have worked with Restaurant Associates to develop seasonal menus for chefs across the Restaurant Associates estate, ranging from canapés and bowl food to starters, mains and desserts.