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compromised ? According to Deadman , when delegates arrive in the morning , they often want something “ warm , hugging and energy-boosting ” to make attending the event and leaving their house or office worthwhile . “ Delegates also want something that ’ s emotional . Most people love their coffee , tea , or Danish in the mornings ,” he says .
“ As the day goes on ”, he continues , “ don ’ t pump your delegates full of sugar at mid-morning ,” he warns . Alternatively , give your delegates sustainable food that is full of good protein and slow-release carbohydrates . “ For example , why not try organic yoghurts or chia seeds ,” he advises . “ These snacks can give your delegates a burst of energy and ensure their body is not going to store the food , and instead will use it to keep the mind going and the blood circulating .”
He adds : “ We are also doing ‘ power shots ’ of fresh juices , using a lot more vegetables to provide delegates with fast-burning macros .”
Lastly , Deadman advises against serving lunch that is primarily carbohydrate and red-meat based , as it will only cause your delegates to “ drop off in the afternoon and become increasingly lethargic because their body can ’ t absorb the food .”
If you do want to reward your delegates after a busy day of networking , learning , and listening , treat them to a dessert at the end – but “ keep it healthy , light and plant-based ,” says Deadman .
From a chef ’ s point of view , it ’ s all about “ blending the day and blending the menu ,” he says . “ It ’ s about a balance of diet , but also about not losing the emotional tie we gain from food .” That ’ s how you truly support a delegate ’ s wellbeing .
What ’ s on the menu at Searcys ? How is Searcys incorporating this healthier lifestyle throughout its
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venues and menus ? I ask . Searcys has noticed beef being removed from some of its venues , and fish becoming increasingly popular . “ People are moving from red meat to white meat ,” says Deadman , “ which has always been a good conference food , as it ’ s high in Omega 3 and therefore is a good ‘ brain food ’ for delegates ,” he explains . “ Fish is also flexible , you can do so much with it , and from a demographic point of view , it ’ s popular with most delegates ,” Deadman adds .
Meanwhile , some of its venues have been focusing on more plant-based food . “ For example , one of our venues has an exclusive vegan-based offering , one has ‘ Meat-Free Mondays ’, and another offers ‘ Vegetable Days ,” he explains .
Despite this mixture of menus and approaches to choose from , Deadman reminds us : “ It ’ s all about utilising food so that delegates feel happy , emotionally healthy and that the body is getting the nutrients it needs .”
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Darren Deadman , chef
director at Searcys
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“ But it ’ s also about being on trend ,” he adds . “ The healthy food landscape is ever-evolving , and I predict that 2022 is going to be amazing in terms of what ’ s being pushed .” CN |