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National Picnic Week 15-24 June

The Healthy EmployeeFamily health National Picnic Week 15-24 June

National Picnic Week 15-24 June

National Picnic Week runs from 15-24 June this year, giving you a great opportunity to create some delicious fresh food for the whole family and get out into the fresh air together.

You needn’t stick to the choices below if they aren’t to your taste – this is just a starting point! Check out our many other choices of salads, pittas, wraps, homemade dips and snacks by clicking here!


Lemony Chicken with Fruity Couscous

Serves 2


  • 2 preserved lemons, halved with flesh and pips discarded
  • 1 fresh thyme sprig, leaves picked
  • 1 garlic clove, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 2 chicken breasts, cut in half lengthways
  • 100g couscous
  • 2 red pepper, thinly sliced
  • 100g spring green, thick stalks removed and shredded
  • 30g pine nuts, toasted
  • 4 date, stoned and finely chopped
  • 3 dried apricot, roughly chopped
  • 25g fresh parsley, roughly chopped
  • 25g fresh mint, roughly chopped


  1. Blend the preserved lemon rind, thyme and garlic until almost smooth. Place in a bowl with 1 tbsp olive oil and ½ tbsp. honey and mix to combine. Place chicken breast pieces in the bowl and gently coat with the marinade before placing in a heavy based frying pan over a medium-high heat. Gently fry until cooked through, adjusting the heat if necessary
  2. Ensure the chicken juices are clear and there is no pink meat visible. Once finished, place the chicken onto a board to rest. Pour the cooking juices into a small bowl and put to the side
  3. Boil a large pan of water before adding the couscous, cook for 7 minutes
  4. At the same time, add the sliced pepper and spring greens to a large wok with a splash of olive oil and stir-fry for 7 minutes also. Add a splash of water to create steam and speed up the cooking process
  5. Take the wok off the heat and drain the boiled couscous into a colander. Put the couscous under cold running water and drain well. Add the couscous, peppers and spring greens to a large bowl and combine with the toasted pine nuts, dates, dried apricots and fresh parsley and mint. Place on a large serving dish
  6. Sliced the chicken piece into chunky pieces and place on top of the couscous
  7. Combine the remaining olive oil, honey with the leftover cooking juices from earlier and drizzle over the chicken
  8. Dig in and enjoy!


Sweet Potato, Spinach & Feta Frittata

Serves 4


  • 600g Sweet potato, peeled and chopped into 1/2″ cubes
  • 4 eggs
  • 2 egg whites
  • Splash of milk
  • 1 garlic clove, crushed
  • Handful mixed soft herbs, such as mint or parsley, roughly chopped
  • 2 tbsp cream cheese
  • 1 tbsp olive oil
  • 2 courgettes, coarsely grated
  • ½ tsp chilli flakes
  • 250g baby spinach leaves
  • 100g feta cheese, crumbled
  • 50g sundried tomato, drained and roughly chopped
  • 300g bag salad leaves, to serve


  1. Put the sweet potato into a microwaveable dish, cover with a damp paper towel and microwave on high for 2 minutes
  2. Combine the eggs and egg whites with the milk, garlic and herbs, and season generously before whisking to combine
  3. Once whisked, add the cream cheese and gently fold through so that some lumps remain
  4. Heat a little oil over a medium heat in a 23cm non-stick frying pan. Add the sweet potatoes and fry for about 5 mins, until they start to turn golden. Add the courgettes and chilli flakes, and continue to fry for a couple mins more. Add in the spinach leaves, adding more as space is made
  5. Once all the spinach has wilted, tip the egg mixture into the pan and scatter with the feta and sundried tomatoes. Cook over a gentle heat for 10-12 mins until almost set and switch on the grill to medium-high
  6. Pop the pan under the grill and cook for 3-5 mins until golden and cooked through
  7. Cut into wedges and serve with a generous portion of fresh salad leaves


Marinated Mozzarella with Avocado

Serves 2


  • 225g mozzarella cheese
  • 1 medium ripe avocado
  • 2 x strips red pepper (2.5 x 7.5cm), finely shredded
  • Approx. 18 fresh basil leaves, finely shredded
  • 2 spring onions, finely chopped

For the vinaigrette dressing:

  • 1 small clove garlic
  • 1 level tsp rock salt
  • 1 rounded tsp mustard powder
  • 1 dessertspoon white wine vinegar
  • 5 dessertspoons extra virgin olive oil
  • 1 dessertspoon fresh chives, snipped
  • Salt and freshly ground black pepper

To serve:

  • Large mixed green salad


  1. Start to prepare the salad about 2 hours before you need it (but no longer as the cheese then begins to soften too much)
  2. Slice the mozzarella into 5mm slices
  3. Halve the avocado, remove and discard the stone and skin, and thinly slice each half
  4. Arrange the mozzarella and avocado on a serving plate with alternate slices overlapping each other
  5. Scatter the red pepper and basil shreds over the cheese and avocado, followed by the spring onions
  6. Make up the dressing by crushing the garlic and salt together with a mortar and pestle to make a puree, then work the mustard powder into this, followed by plenty of pepper
  7. Stir in the vinegar, oil and chives, then pour the dressing into a screw-top jar and shake vigorously before pouring it over the ingredients on the plate
  8. Cover with an upturned plate or some foil and leave to marinate for 2 hours
  9. Serve with a large mixed green salad


Raspberry & Plum Water


  • 1 mug of raspberries
  • 4-5 ripe plums

What You’ll Need

  • A jug or pitcher
  • A wooden spoon, muddler, or rolling pin
  • Fresh tap water
  • Ice


  1. Cut the plums into quarters, and drop into your pitcher/jug
  2. Also pour your mug of raspberries into your jug/pitcher
  3. Very gently, press down and twist the raspberries and plums using your wooden spoon/muddler/rolling pin. The aim is to bruise them to release plenty of flavour but not to pulverise them into pieces
  4. Fill the jug/pitcher with ice cubes
  5. Fill with tap water to the brim
  6. Give a good stir with a large table spoon
  7. Secure lid/cover with cling film and place in the fridge
  8. Allow it to chill nicely and infuse the flavours for an hour or two
  9. Your ice will filter out  fruit bits when pouring your glass, although if your ice has melted, simply pour your naturally flavoured water through a sieve into your glass
  10. Sit back and enjoy!
The Healthy Employee
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