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Brum restaurants call in MasterChef star for expert advice


MasterChef star Gregg Wallace is on a mission to increase the number of healthy takeaway options in Brum.

The presenter visited ten Birmingham restaurants to offer expert food advice and brainstorm new kitchen ideas.

Wallace, whose latest health drive is in partnership with JustEat, wants to see local restaurants transform eating habits.

READ MORE:Richard Madeley under fire over controversial food habit on ITV Good Morning Britain

Lozells’ Shazanz Kebab House, one of the ten, claims to have already seen an increase in sales after putting fish options on its menu.

As part of the three-month project, each restaurant will trial tailored menu changes to meet an increasing demand for healthier choices.

The participating restaurants, of various cuisines, have also benefited from a free trial of innovative tool Nutritics, to calculate the nutritional value of menu items.

At the end of the project, Just Eat says it will analyse customer feedback to develop a broader programme of support for its entire UK restaurant network.

Wallace said: “As someone who has recently transformed my own diet, I know that takeaways can be enjoyed as part of a healthy lifestyle. But it’s not always easy to find those options.

“Customers need to be able to find a healthy option every time they order.

“Most restaurants we visited were already actively taking steps, whether that is adding new healthier dishes, or exploring where they can swap ingredients. There’s always more that can be done.”

Chef Shajan Ahmed of Shazan’z Kebab House, said: “More and more of our customers are looking for something healthy.

“We’re seeing sales increasingly driven by the popularity of our grilled meat and fish options with healthy sides.

“We’re really pleased to be part of this project as we look to add even more nutritious and balanced options to our menu to cater to this demand.”

Bina Rumana, owner of Rumana’s on Bristol Road South, said: “Indian dishes feature fresh vegetables, meat or fish and an array of spices but can get a bad reputation due to the amount of oil and ghee sometimes used.

“Gregg challenged me to create a menu of lighter versions of the classic curries, so that’s my goal for the coming months.”

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