Inspiration not deprivation
We believe that healthy eating should be based on ‘inspiration not deprivation’.
The Grayshott Food Policy has been created by our Dietician working closely with Adam Palmer, Grayshott's Executive Chef, who has extensive knowledge of creating food for leading Spas and has published several books on the subject of elegant and delicious low fat cuisine. Key to the policy is portion control, rather than the 'old-fashioned' method of calorie counting.
The 'Grayshott Healthy Eating Plate©' defines the quantity of food types per meal into the recommended three categories: fibre, fat and protein. A larger version of the plate provides a guideline for non-dieters pursuing a healthy eating pattern. Those wishing to eat 'light' food will have much more choice than in the past, and we are confident that this new regime will be exciting, innovative and highly successful.